This past week has been a challenge. I am lacking my “get up and go”. I have been in bed by nine every single night and asleep by approximately 9:17. I don’t know exactly when I get off track. Maybe it was the crazy busy week at work (I know many of you can relate). Maybe its this crummy winter weather that is destined to give each of us a case of the “winter blues” before Spring finally decides to swoop in and save us. C’mon, Spring! Maybe its because I have many hopes and visions and dreams for this little food blog and there never seems to be enough time to make them into a reality.
But I have decided that I need to give myself a break! Holy guacamole! Sure, I am not the best cook/baker/recipe creator in the world, but I crave being in the kitchen experimenting and creating. As in I think about it constantly! I am not a perfect food blogger or dietitian but I strive to continue learning and do my best. I am certainly not the best food photographer, ha! I don’t remember to exercise every single day or hang my clean laundry on a hanger. And, guess what, that’s okay!
What I do love is making dinner for my husband while also trying to play ball with my dog; multitasking at its best and worst simultaneously. And slowly learning to photograph food through trial and error so that it looks as appealing as it tastes. And sharing my yummy recipes and stories with all of you! All of those things fill my heart with love and make me happy.
You know what else makes me happy? These muffins. The color reminds me of sunshine and every single locally owned bakery I have ever visited. Today my goal is to take a deep breath, spend some time with someone I love, and eat an embarrassing number of these beautiful muffins. Happy Saturday!
* Recipe from Baking: From My Home to Yours by Dorie Greenspan via Two Peas and Their Pod blog. I left out the glaze because I thought the muffins were perfectly sweet on their own!
- 2/3 c. granulated sugar
- Zest of 1 large lemon (and juice)
- 2 c. all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt (I left this ingredient out)
- 3/4 c. plain Greek yogurt
- 2 large eggs
- 1 tsp. vanilla extract
- 1 stick unsalted butter, melted/cooled
- 2 tbsp. poppy seeds
Preheat oven to 400 degrees F.
I used my handy microplane to zest the lemon. Tip for zesting: Use gentle pressure to remove the yellow layer only; the white part underneath can be bitter. Lemon zest contains essential oils that are extremely potent in flavor and have an irresistible aroma.
In a large bowl combine granulated sugar and lemon zest; use a whisk to combine these ingredients well. The kitchen will smell amazing!
Next, add all dry ingredients to the sugar/zest mixture (flour, baking powder, baking soda, and salt).
In a measuring cup combine yogurt, eggs, vanilla, lemon juice, and butter. Its helpful to juice the lemon over a small sieve to prevent seeds from accidentally making an appearance in the muffins. Stir well to combine wet ingredients.
Add wet ingredients to the dry ingredients and fold with a spatula until JUST combined.
Add poppy seeds (which have the most beautiful bluish lavender color) and stir until evenly distributed in batter.
Line a standard muffin tin with paper liners. Use a cookie scoop to evenly distribute batter among the 12 liners.
This recipe made the perfect amount of batter to fill 12 cups; no awkward extra 1.5 muffins here!
Bake for 18 minutes, or until a knife inserted comes out clean.
Let cool for a couple minutes and then dig in! I did not add the glaze from the original recipe (ingredients can be found on the Two Peas & Their Pod link above).
Lemon poppy seed muffins were received with rave reviews at my house. Light and lemony with great texture.
They look and taste completely homemade; I love the bumpy imperfections and golden brown spots that develop when the muffins bake. Easy to make and completely satisfying. Enjoy!