Oh the humble muffin. Those little, individual packages of scrumptious-ness so perfect for snacking, breakfast, lunch and as a dinner side. Poppy seeds, along with wheat germ add great flavor and crunch to these poppy seed muffins, and they also provide some nice health benefits.
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Editor’s note: This is an updated version of an article originally posted July 2014 with better photos and additional information.
Do you know the Muffin Man? The Muffin Man, the Muffin Man. Do you know the Muffin Man, Who lives in Drury Lane?
I don’t know if children still learn nursery rhymes any more like I did as a wee one. The Muffin Man, a rhyme first published around 1820, was about a guy who went door to door delivering English muffins along Drury Lane, England.
Drury Lane is an actual street on the eastern boundary of the Covent Garden area of London, England. I took this photo during a trip to London.
Different kinds of muffins
American and English muffins are very different.
American muffins are more like a quick bread that are small, have rounded tops, and are usually sweet, though there are also savory kinds of muffins, like cornbread muffins. This type of muffin is made with flour, baking soda as a raising agent and butter, eggs and maybe flavorings such as fruit, chocolate or banana.
English muffins are a small, round, and flat, leavened with yeast. They are usually sliced horizontally, toasted, and buttered. They can be used to make breakfast sandwiches or served buttered with jam.
What is wheat germ?
This muffin recipe incorporates wheat germ in the batter. Wheat germ is the part of the grain that’s responsible for the development and growth of the new plant sprout. Although only a small part, the germ contains many nutrients. It’s an excellent source of thiamin and a good source of folate, magnesium, phosphorus and zinc. The germ also contains protein, fiber and some fat.
Poppy Seeds
Poppy seeds add nutrition as well. One teaspoon of poppy seeds has enough calcium and phosphorus to meet 4% of your daily needs. These minerals work together to build strong bones.
Optional Lemon Glaze
The muffins are tasty all by themselves but if you want to make them just a little more special, top them off with a lemon glaze. All of those ingredients work together to create a lovely muffin.
Here’s how to make homemade poppy seed muffins
Grease a standard 12-cup muffin tin. I like to grease just the bottom of the pan because the muffins rise better with a lovely domed top.
Zest the lemon using a microplane or citrus zester. You will need 2 teaspoons of lemon zest, divided.
In a large bowl, stir together flour, wheat germ, poppy seeds, sugar, baking powder, lemon zest and salt. Set aside.
In a small bowl, whisk together the milk, egg and melted butter until smooth.
Add the milk and egg mixture to the dry ingredients.
Stir and fold just until blended.
Spoon batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-18 minutes.
Cool in the tins for 3 minutes. Run a knife around the edge of the muffins in the baking tin to release, then remove to a cooling rack.
Enjoy the muffins plain or frost.
How to make the lemon glaze
Combine 1 cup confectioners’ sugar, 2 tablespoons lemon juice, 2 teaspoons lemon zest and just a pinch of salt (optional) in a small bowl.
Stir briskly until smooth and well blended. If glaze is too stiff, stir in a few drops more juice.
Brush or spoon the glaze over muffins while still slightly warm.
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Poppy Seed Muffins
INGREDIENTS
- 1 1/2 cups flour
- 1/2 cup toasted wheat germ
- 1 1/2 to 2 Tablespoons poppy seeds
- 1/3 cup sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 1 teaspoon lemon zest
- 1 cup milk
- 1 egg
- 1/4 cup unsalted butter, melted
DIRECTIONS
Preheat oven to 400°. Grease a standard 12-cup muffin tin.
In a large bowl, stir together flour, wheat germ, poppy seeds, sugar, baking powder, lemon zest and salt. Set aside.
In a small bowl, whisk together the milk, egg and melted butter until smooth. Add to the dry ingredients and stir just until blended.
Spoon into the prepared muffin tin, filling each cup about two-thirds full.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15-18 minutes.
Cool in the tins for 3 minutes, then remove to a cooling rack.
Sweet Lemon Glaze
INGREDIENTS
- 1 cup confectioner’s sugar, sifted
- 2 Tbs fresh lemon juice
- 2 tsp lemon zest
- pinch of salt
DIRECTIONS
Combine all the ingredients in a small bowl and whisk briskly until smooth and well blended. If glaze is too stiff, beat in a few drops more juice. Brush or spoon over muffins while still warm.
More muffins and quick bread recipes you might like…
Cream Cheese Swirled Chocolate Zucchini Bread
Orange Cranberry Streusel Muffins
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