I was cleaning the pantry because of ants invasion, and found that I have a jar of poppy seeds. Well you know how it goes…when you give her a jar of poppy seeds, she will want some flour, sugar, butter, and eggs. And when you give her all that ingredients, she will bake muffins! 🙂
It has been awhile since I baked with poppy seeds. I like the crunch and the burst of subtle flavor that these seeds add to plain muffins. So with the jar of poppy seeds in hand and a quick thumb through Williams-Sonoma Essentials of Baking, I found just the recipe I was looking for. Instead of regular sized muffin pans, I miniaturized the muffins so that they are more crunchy on the outside while soft and moist on the inside.
3 tablespoons poppy seeds
125 ml (1/2 c) half-half (or whole milk)
280 g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon of lemon oil (or vanilla extract)
2 large eggs
185 g granulated sugar
90 g (6 tablespoons) unsalted butter, melted
125 ml orange juice
Preheat oven to 400 F (200 C).
In a big bowl, combine poppy seeds and milk, and set aside for 20 minutes (to enhance poppy seeds flavor).
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
When 20 minutes is up, add the eggs, granulated sugar, melted butter, the 125ml of orange juice into the milk-poppy mixture (save you from washing one more mixing bowl 🙂 ). Whisk all the ingredients together until well mixed.
Add all the dry ingredients together with a spatula until the batter just come together (but be careful not to over mix or you will end up with tough muffins)
Grease the mini muffin cups. Using a mini ice-cream scooper, fill one mini scoop per muffin cup with batter. Bake for 5-8 minutes or until golden brown. Let the pan cool 1-2 minutes and then turn the muffins out onto to the rack.
If you are like me, you eat them while they are still hot. Or to avoid burning mouth, eat them when they have cooled down. But don’t wait too long! These miniatures disappear fast!