Peach Poppy Seed Muffins (take 2)

Peach Poppy Seed Muffins

These look better, don’t they?

I’m still on a peach muffin mission, but before I tried a new recipe I wanted to go back to this one and get it right. That meant:

A. using properly ripened peaches
B. mixing peach puree with baking soda to get it foamy
C. not accidentally mish-moshing two recipes together

I succeeded on all three counts. These muffins came out a little fluffier, a little prettier, and a little more delicious, but I have to be honest: I still don’t really taste a whole lotta peach. Still, I’ve had trouble holding on to them, as the kids love them and so does everybody else.

Peach Poppy Seed Muffins (take 1)

Peach Poppy Seed Muffins

I have been on a quest: the quest for a peach muffin. To reiterate what I’ve expressed in this blog multiple times, I do not like pieces of fruit in my baked goods. I don’t make or eat blueberry muffins, apple pies, cobblers, or cookies with raisins in them. But I love the taste of the fruit, so as long as the texture is pure crumb, I am happy.

I also love using seasonal ingredients, when I can. Last winter I specialized in Meyer lemons and blood oranges, and now it’s summer so I’ve been making zucchini chocolate treats and have been trying to do something with peaches. I love peaches! I found some lovely peach-ginger tea that worked well in muffins, but I wanted to try using fresh peaches.

Blood Orange and Meyer Lemon Poppy Seed Muffins

Blood Orange and Meyer Lemon Poppy Seed Muffins

Sometimes an ingredient shortage can work in your favor. For want of a few more blood oranges, some Meyer lemons were used, and born out of the uncertainty of that unusual pairing, some poppy seeds were added. Thus, a brand new muffin emerged, and a very delicious one at that.

My intention was simply to make another batch of blood orange muffins, based on my very slight adaptation of a recipe I’ve used before. I started squeezing the blood oranges, noting how much more juice I was getting from each one since I was using a plastic juicer as opposed to just squeezing by hand. But then when I had squeezed the last one out, I looked at my measuring cup and I only had just over 3/4 of a cup. Disaster!

I didn’t want to throw away the juice, or risk having it go bad if I stored it, since I didn’t know when I’d be able to get more blood oranges. So I got creative: I decided to top off it off with Meyer lemon juice. Risky, I know. Bold, even. I am normally neither risky nor bold, but this was a baking emergency. I took out the lemons, and squeezed out enough to make a full cup of juice.

Meyer Lemon Poppy Seed Cookies

Meyer Lemon Poppy Seed Cookies

I’m still not quite sure about these. The flavor is there, a strong lemon taste with the special twang Meyer lemons bring, with the right amount of sweetness to balance it out. But the texture feels off to me. It’s a little too cooked on the bottom, and a little too chewy on the inside. […]