Lemon poppy seed muffins are my second favorite muffins of all time. They also seem to be the hardest kind to find in the bakery department so I don’t get my fix as often as I’d like.
When I decided to try to make lemon poppy seed muffins at home most of the recipes I found called for a cake mix. Now if you’ve looked at my recipes you’ll see I have absolutely no problems making cakes with mixes but I just couldn’t make muffins using a cake mix.
So I decided to adapt my blueberry muffin recipe and have added directions for an optional glaze if the lemon flavor isn’t quite what you’d like.
Lemon Poppy Seed Muffins
- 2 1/2 cups all purpose flour
- 1 cup white whole wheat flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
- zest of 1 lemon
- 1 Tablespoon lemon juice
- 1 1/2 cups buttermilk
- 1/2 cup oil
- 2 eggs, beaten
For the optional glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons lemon juice
- Preheat oven to 350 degrees. Grease or line 18 muffin cups.
- Mix together the flours, sugar, baking soda, baking powder, salt, lemon zest, and poppy seeds.
- In another bowl mix together buttermilk, eggs, oil, and 1 Tablespoon lemon juice.
- Pour wet ingredients into the flour mixture and stir until combined. Some lumps should remain but there should be no dry streaks.
- Pour quarter cupfuls of batter into the prepare muffin tins.
- Bake for 25-35 minutes.
- Cool and glaze if desired.
To make the glaze:
In a small bowl whisk together the powdered sugar and enough lemon juice to make the glaze your desired consistency.
Drizzle muffins with glaze.
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Yes the title is Banana Crumb Cake and no there is no crumb topping on mine. Something made it sink. I think it may have been my butter was too soft or the oven could be to blame. Our actual oven went out so any baking has to be done in our roaster oven which I haven’t quite figured out the timing of and where exactly to set the baking dishes. Despite the little quirks it turned out great. It is delicious. I tasted it so much that I spoiled my appetite and didn’t eat supper when it was ready. I wish I had created this cake/bread but I found it on Southern Plate.
I have a whole slew of recipes planned for the next few weeks. I will probably post two or three a week until the middle of August and hope to go to daily posting then. We’ll see what happens. Look for basil grilled chicken on Monday for My Girl, Paula, and an Ugly Duckling Cake on Wednesday or Thursday. Have a great weekend y’all.
Banana Crumb Cake
Banana bread with a crumb topping
Prep time: 20 minutes
Cook time: 45 minutes to one hour
- 2 cups sugar
- 1 cup milk
- 2 cups self rising flour
- 1 stick (1/2 cup) butter
- 2 eggs
- 3 bananas
- 1 teaspoon vanilla
For the crumb topping:
- 1 stick (1/2 cup) butter
- 1 cup brown sugar
- 1 cup flour
Spray 2 loaf or 8×8 pans with cooking spray or grease them. Peel bananas and place in mixing bowl and add white sugar. Mix until bananas are well beaten. Add butter, mix until creamed together with banana mixture. Add flour, milk,eggs and vanilla. Stir together being careful not to over mix.
In medium bowl, place butter, brown sugar and flour. Cut together until well blended. Pour 1/4 of batter into each pan, top with 1/4 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean .
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