Cherry Poppyseed Muffins

These have become my go-to recipe when I’m in the mood for muffins. I’ve made them a couple times recently, which is rare for me!  They are just sweet enough, and the citrus zest really perks up the poppyseeds. You can throw these muffins together in about 10 minutes, pop in the oven for 20…just enough time to crawl back in bed for a chapter of your book while they bake.  Pair the finished muffins with a cup of tea for a perfect weekend morning!

Recipe: Cherry Poppyseed Muffins (1 dozen), inspired from Tyler Florence’s Real Kitchen

  • 1/2 c butter, melted
  • 1 1/2 c all-purpose flour
  • 1/4 c whole wheat flour
  • 1 c sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 c milk
  • 2 eggs, lightly beaten
  • 1 Tbsp poppyseeds
  • Zest of 1 orange (or lemon)
  • 1 cup dried cherries (although next time, I’m trying something new, dried apricots would be divine!)

Preheat oven to 400, and grease a muffin tin. Mix dry ingredients together in a large bowl. In a smaller bowl, whisk together milk, eggs, melted butter, poppy seeds and orange zest. Make a well in the center of the dry ingredients, pour the wet ingredients in, and fold everything together. Toss the dried cherries with a bit of flour so that they don’t sink to the bottom of the batter, and fold in. Pour the batter into your muffin tins filling them two-thirds full. Bake for 20-25 minutes.


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