Brown Sugar Poppy Muffins
Howdy friends! It’s been a few months since I’ve written a new post. A lot has changed in my life, and while I don’t want to get too into it I will share that I’ve recently gone through a major break up. It’s been hard, but it was the right choice for both parties. Now I’m living alone for the first time in East Hollywood, which has been another big change. But I love it! Each day I get to know myself a little more — in all 27 (almost 28!) years of my life I haven’t ever spent as much time alone as I have been lately. I think everyone should do it at some point. You deserve it!
I think I’m ready to get back into this whole “baking” thing. I lost my mojo for the last few months, and all I’ve really baked are my M&M cookies. It’s also scorching hot in LA since it’s mid summer, so the oven is not a fun thing to turn on… It’s 88º today, but at least I’m tan and living my best summer life. :)
I was put in touch with Frog Hollow Farms by my friend Amanda, and they offered to send me a flat of their Flavor King Pluots. These pluots are one of the best fruits I’ve ever tasted! Sweet as candy, juicier than anything in this world, and beautiful in color, too. Pluots are a cross between apricots and plums, but are mostly plums genetically. My mind ran through a few options when thinking of how best I could use them: coffee cake? Frangi tart? Upside down cake? In the end I opted for a quick little muffin number, because it’s easy, it takes a short time in the oven, and it’s a great breakfast option. And I don’t have any muffin recipes up on my blog yet, so it’s a win win!
Brown Sugar Poppy Muffins
Makes 9 muffins
1/2 cup all purpose flour
2/3 cup spelt or whole wheat flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup brown sugar
1/4 cup whole milk
1/4 cup sour cream
1 egg
1/2 stick butter, melted
1 1/4 cup diced pluots, peaches, or whole blueberries
Turbinado sugar for topping, optional
Preheat the oven to 400º F. Line a muffin pan with 9 paper liners.
Combine the dry ingredients in a small bowl: whisk together the all purpose flour, spelt flour, baking soda, baking powder, poppy seeds, and salt.
Combine the wet ingredients in a large mixing bowl: whisk together the melted butter, brown sugar, whole milk, sour cream, eggs, and vanilla.
Fold the dry and wet ingredients together with a spatula until no flour streaks remain. Fold in the chopped fruit until just combined. I like to place another slice of fruit on the top of each muffin for aesthetic.
Scoop the batter into lined muffin cups, filling each one about 3/4 full. Top each with turbinado sugar, if desired. Bake for 18-20 minutes, or until domed and browned on top. If you push in the center of the muffin, it should spring back slowly if it’s fully baked!
