Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1/4 cup poppy seeds
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, eggs, milk, poppy seeds, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
- Total time: 35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 12 muffins
Nutritional information:
- Calories: 240
- Fat: 10g
- Carbohydrates: 33g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Granulated sugar can be substituted with brown sugar.
- Unsalted butter can be substituted with salted butter.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Lemon Poppy Seed Muffins: Add the zest of one lemon to the batter and substitute the vanilla extract with lemon extract.
- Orange Poppy Seed Muffins: Add the zest of one orange to the batter and substitute the vanilla extract with orange extract.
- Blueberry Poppy Seed Muffins: Add 1 cup of fresh or frozen blueberries to the batter.
Tips and tricks:
- Do not overmix the batter as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
- Serve the muffins on a platter with fresh fruit and a dusting of powdered sugar.
Garnishes:
- Garnish the muffins with a sprinkle of poppy seeds or a drizzle of glaze made with powdered sugar and lemon juice.
Pairings:
- Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of sour cream or Greek yogurt to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
Food safety advice:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Do not consume muffins that have been left out at room temperature for more than 2 hours.
Food history:
- Poppy seeds have been used in baking for centuries and were popular in ancient civilizations such as the Greeks and Romans.
Flavor profiles:
- Poppy Seed Muffins have a slightly nutty flavor from the poppy seeds and a sweet flavor from the sugar.
Serving suggestions:
- Serve the muffins warm or at room temperature with a cup of coffee or tea for breakfast or as a snack.
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