Poppy Seed Muffins

May 21, 2010

After pulling these muffins out of the oven, I left them on the counter to cool awhile and went downstairs to clean the bathroom for the third time this week (oh, the joys of living with boys).  While I was scouring, I heard Hayden declare, “I want a snack.”  I shouted up to Scott to give him a muffin and some milk.  Apparently, in the time it took for Scott to grab a kiddie cup, go to the fridge, and pour some milk, Hayden had inhaled his muffin, pulled his chair into the kitchen, climbed up, and helped himself to THREE more muffins.  When Scott turned back around, Hayden had a mouth so full he couldn’t chew, with muffin crumbles all over the counter and floor.  As if it was his last meal.   These muffins are yummy, but not super-sweet, so I didn’t feel too badly about Hayden ruining his lunch with treats.

1 1/2 cups flour, plus 2 tbs
1/2 cup whole wheat flour
1 cup sugar, plus 2 tbs
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp poppy seeds, divided
1/2 stick butter, melted, plus 1 tbs
3/4 cup buttermilk
1 1/2 tsp vanilla
1 egg, lightly beaten
1/2 cup plain yogurt
zest from 1 orange

Preheat oven to 375°  In a small bowl, combine 3 tbs sugar, 2 tbs flour, 1 tbs melted butter, and half of poppy seeds (1 tsp).  Stir with a fork until crumbly and set aside.  In a large bowl, combine remaining flours through poppy seeds.  Make a well in center, and set aside.  Combine remaining melted butter through orange zest.  Pour into center of the well and stir until just mixed.  Batter will be light and fluffy.  Spoon into 16 muffin cups and top each with crumbly mixture.  Bake 16 to 18 minutes.

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2 Responses to Poppy Seed Muffins

  1. pattypunker on May 21, 2010 at 8:05 am

    love the poppy!


  2. elle on May 26, 2010 at 6:20 am

    hahaha! silly boy!

    also, these look delicious.


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