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| The difference between a muffin and a cupcake can be hard to define. Oftentimes it's just about whether there is a frosting piled on top. This Poppy Seed Muffin is more like a pound cake with its rich flavor and its moist, dense texture. I love how the black poppy seeds dot the batter and because lemon goes so well with poppy seeds, I added some tangy lemon zest to the batter and we also brush the hot muffins with a lemon glaze. The first step before you make the batter for these Poppy Seed Muffins is to soak the poppy seeds in either hot water or hot milk. We do this step because poppy seeds have a hard outer shell which can be hard to digest if you don't soak them for at least 30 minutes or up to overnight. As a side note, poppy seeds are the tiny ripe black seeds of the opium poppy plant and while their flavor is said to be nutty, it is barely recognizable because they are so small. Rather, what you notice is how pretty they look dotting the batter. It is hard to imagine that it takes 900,000 of these tiny kidney-shaped seeds to equal one pound (450 grams). What I also like about these Poppy Seed Muffins is their tangy citrus flavor which comes from adding lemon zest to the batter and we also brush the tops of the hot baked muffins with a lemon glaze. Lemon zest is the outer yellow skin of the lemon and it is where most of the fruit's flavor and perfume are found. Try to use organic lemons and make sure to thoroughly wash the lemon before removing its' skin. | |||||||||||||||||||||||||||||||
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