Poppy seeds have always confused me. Do they have a flavor? If so, what is it? If not, are they just included for the texture? How much of a texture do they even add? Would poppy seed chicken or poppy seed muffins be as delicious without the poppy seeds? How are they related to opium again? The questions are endless.
Despite my confusion, I am still a strong supporter of all things poppy seed. Especially lemon poppy seed muffins. Clearly I’m not alone, seeing how over saturated the internet is with recipes for this classic muffin. A quick Google search returned 41 pages of approximately 10 recipes per page. How are there 410 different iterations of lemon poppy seed muffins? And how are they all the “world’s best”?
Rather than add the 411th lemon poppy seed muffin recipe to the internet, I took a risk with a different, less common citrus fruit: key lime. We all know the beloved key lime pie, but I challenge you to name another key lime dish. Which makes zero sense, knowing how life-changing a good key lime pie can be. Hence was born key lime poppy seed muffins.
Versus the regular limes you are familiar with, Key limes are tarter and a bit more floral in flavor. Appearance wise, they are yellower and smaller. Depending on where you live, you may not be able to find fresh key limes in your local grocery stores. Which honestly is probably a blessing in disguise, seeing that they can be a real bitch (pardon my french) to juice. Rather, you can use the bottled key lime juice. Nellie & Joe’s is my favorite. I normally hate the pre-squeezed bottled lemon and lime juice because it has a disgusting artificial taste. Nellie & Joe’s absolutely does not and tastes exactly like like fresh-squeezed (without all the work!)
Change up this week’s Sunday brunch with this delicious, tangy twist on a classic recipe. The key lime poppy seed muffins muffins are soft and full of flavor, and the lime glaze on top is SO GOOD. DO NOT skip this step!
- 3 cups all-purpose flour
- ¾ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons poppy seeds
- 1½ cups greek yogurt (plain, lemon or vanilla)
- 8 tablespoons unsalted butter, melted and cooled
- Zest of 1 lime
- Zest of 1 lemon
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons key lime juice (I use Nellie & Joe's)
- Course sugar, for decorating (optional)
- ¼ cup key lime juice
- ½ cup sugar
- Preheat oven to 375. Line two muffin tins with muffin liners and spray with non-stick spray.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and poppy seeds.
- Whisk yogurt, zest, and eggs together until smooth in a separate bowl. Mix into flour mixture until just combined and then fold in melted butter. Do not overmix.
- Spoon batter into prepared muffin cups. Bake 15-20 minutes, or until top is golden brown and toothpick inserted in the center comes out clean.
- While the muffins bake, prepare the glaze. Add sugar and key lime juice in a small pot. Cook over medium low heat, stirring until sugar dissolves and glaze is clear. Set aside.
- When muffins are done, move to a wire rack. Brush glaze over muffins and sprinkle course sugar on top. Let cool and store in air-tight container for one week.