Lemon Poppyseed Muffins (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Betsy of A Cup of Sweetness : Lemon Poppyseed Muffins. Let me just start with a funny story...

I had never bought poppyseeds before, so when I went to the store I thought I'd check the baking aisle first (that's logical, right?).... but I wandered around and searched and could not find them! I was in a rush (on my lunch break and had to get back to work), so I stopped a random lady and asked her if she knew where I'd find poppyseeds because I've never had to buy them before.  She said she had never bought them before, but told me to check with the spices, so I walked over to the spices... and painstakingly scanned through all of the spices, looking for them (all the bottles within each brand were alphabetical but there were multiple brands)... but of course they didn't have any! They weren't even out of stock, they just didn't have them.  Ha ha.... so I finally found them at another store, but I can't tell you how silly I felt asking a complete stranger that doesn't work in the store where poppyseeds (of all things) might be!


So, on to the recipe of the week.  Like any other muffin recipe, this one is straightforward and quick.  Just mix the dry ingredients and wet ingredients separately, then pour the wet ingredients into the dry ingredients and stir.  The poppyseeds get mixed in at the very end.  I decided to make 6 muffins and 1 mini loaf.  I simply drizzled the muffins with the lemon icing, but poured the icing over the entire mini loaf.  I ended up with just enough icing for everything.


These muffins are nice and moist with a fairly tight crumb.  The drizzled muffins had just a hint of sweetness and tartness that would be perfect for someone who doesn't want something too sugary for breakfast.  For someone like me, however, covering the entire top of the muffin would be much better.  My min loaf was coated with the icing completely and I loved it! It added just the right amount of sweetness with a lot of extra zing! :)  My iced lemon poppyseed loaf reminded me quite a bit of the iced lemon poundcake at Starbucks (one of my favorite "treats" on the rare occasion I happen to go to Starbucks).


Thanks Betsy, for hosting this week.  I'll definitely be making these again (probably as mini loaves instead of muffins - so much easier).  If you would like the recipe, you can find it here. Also make sure you check out the TWD Blogroll, to see how everyone else enjoyed these lemony breakfast treats!

Oh, and if you haven't already, head on over here to enter my current giveaway before it ends!

* Recipe notes:
- You can find poppyseeds along with all of the other spices in your grocery store :)
- You can make jam-filled muffins by filling your muffin tins halfway, putting a dollop of jam in the middle, and then filling the rest of the muffin tin with the batter.
- I baked my mini loaf for about 40 minutes.  I had to use a foil tent around 30 minutes to prevent the top from over browning.
- I would definitely recommend dipping your muffins in the icing instead of drizzling just a small amount over the top. 

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