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Lemon Poppy Seed Muffin Bread is an easy quick bread recipe loaded with citrus flavor and topped with walnut streusel. It’s moist and tender just like muffins!
Today is a day of favorites. We’ve got a quick bread bursting with lemon flavor, a crumbly streusel topping, and a warm, cozy mug of tea. What could be more fitting for a winter day? Or in my world – winter, spring, summer, or fall.
(🎶 all you’ve got to do is caaallllllll 🎶)
But let’s bring it back to winter. Did you know that tea is second only to water as the most widely-consumed beverage worldwide, and that January is Hot Tea Month? And what better way to celebrate than to share a delicious baked good and tea pairing.
When I was younger, my mom always (and I mean always) enjoyed a mug of tea in the afternoon. I’d come home from school, she would pour herself tea, and we’d both enjoy a snack and chit chat about our days. Once I got a little older she’d also pour a mug for me, and thus began my love for all things tea. For me, a warm mug of tea means cozy conversations, special time with family, and an opportunity for a soul-soothing breather from a hectic day.
I’m happy to Tea Proudly with Bigelow Tea, my #1 choice of tea. Bigelow Tea is a three-generation, family-owned company passionate about their tea varieties. Their teas are made from quality ingredients, with the tea bags packaged individually in foil so that air, moisture, etc. won’t impact the flavor.
Plus with over 120 flavors (!), I know I can count on Bigelow to have the perfect tea no matter the mood, time of day, or season. I’ll cheers my mug to that!
The Bigelow Cozy Chamomile variety is an herbal tea with a delicate, refreshing flavor. It features slight notes of citrus, so I wanted to highlight that in my recipe pairing. Lemon poppy seed muffin bread is the perfect complement to this tea! It’s packed with fresh citrus flavor from both lemon juice and lemon zest, and is moist and tender like a muffin.
One of the things I love about muffin recipes is that they’re easily converted into a quick bread. The “muffin method” of combining the ingredients still applies: combine dry ingredients in one bowl, wet ingredients in another, and gently mix them together. I whisked everything by hand, and then stirred together JUST enough. You don’t want to overmix, because that can cause the bread to become tough.
- To measure the flour, stir and fluff up the flour in its canister or bag and spoon it into a measuring cup. Once the measuring cup is just about overflowing, level off the top of the cup with a knife or a straight edge, taking care not to pack in the flour. This helps prevent too much flour from being added to the recipe (thus risking the bread being dry).
- You can certainly omit the streusel topping if you like! This bread will still work (and be delicious) without.
- I recommend allowing the bread to cool completely in the loaf pan before removing and slicing. If the bread is warm, you run the risk of it crumbling too much while handling and slicing.
I purchased my Bigelow Tea at Walmart, where they have plenty of Bigelow varieties like black, green, and herbal teas to enjoy. I’m a big fan of their flavored green teas, too! You can learn more about Bigelow Tea by heading over to their Facebook, Instagram, and Twitter pages.
Lemon Poppy Seed Muffin Bread
For the bread:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (8 tbsp)
- 1/2 cup milk, room temperature (I used 2%)
- 2 eggs, room temperature
- 1/4 cup lemon juice (from one large lemon)
- 2 tsp lemon zest (from one large lemon)
- 1 1/2 tsp vanilla extract
- 1 1/2 tbsp poppy seeds
For the topping:
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour
- 1 1/2 tbsp unsalted butter, melted
- Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper, or spray the bottom and sides of pan with cooking spray and set aside.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate, large bowl whisk together sugar, melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract.
- Add dry ingredients to the bowl with the wet ingredients and stir until just combined, taking care not to overmix.
- Gently stir in poppy seeds and pour batter into prepared loaf pan.
- In a medium-sized bowl, add walnuts, brown sugar, and flour and stir to combine. Pour in melted butter and stir until the streusel is semi-moist and the consistency is one where it can clump easily. Scatter streusel topping evenly over the bread.
- Bake for 45-50 minutes, or until the top has turned a nice golden brown and a long, thin tester inserted into the center comes out clean. If the top of the bread has browned before the center has finished baking, place an aluminum foil "tent" loosely over top of the loaf and continue baking until done.
- Remove from oven and let cool in pan. Grab either side of the parchment paper and lift out of the pan. Slice once cool completely.