Lemon Poppyseed Muffin Tops Breakfast Recipe

This morning at our bed and breakfast Inn we served our guests blueberry croissant puffs, sausage links, fresh fruit with firelight granola, lemon poppyseed muffin tops, pumpkin bread, orange juice and coffee. All this in a big basket that was delivered to their suite by Innkeeper Jim. They are enjoying breakfast this rainy morning by the firelight!

After glancing through a favorite recipe book last evening, we found a recipe for muffin tops. They are like eating the best part of a muffin–the sweetened top–and almost like a cookie. We want to share this great recipe!

Lemon Poppyseed Muffin Tops

3/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon poppy seed
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons grated lemon peel
3 tablespoons shortening
1/3 cup milk
1 teaspoon lemon juice

Heat oven to 375 degrees. In a medium bowl, combine flour, sugar, baking powder, poppyseed, salt, cinnamon and lemon peel. With pastry blender, cut in shortening until mixture is crumbly.

Add milk and lemon juice, stir just enough until dry ingredients are moistened. Drop dough by heaping tablespoons onto silpat mat on cookie sheet.

Combine some sugar in the raw with a little cinnamon and sprinkle on tops of dough. Baked 12 minutes at 375 degrees or until light golden brown. Serve warm. Makes 8 muffin tops.

We would love the opportunity to prepare and deliver breakfast to you when you stay with us in Duluth, Minnesota. See you soon!

Joy and Jim Fischer, Innkeepers/Owners
“Let the warmth of the firelight surround you!”