Lemon Poppyseed Muffins

I admit it. I am addicted to muffins. I love them! I can’t live without them! In Dorie Greenspan’s Baking cookbook she has quite a few different muffin recipes. This morning I decided that I would make a batch to take over to my parents to give to my brother Steve’s family for their trip home. I have totally fallen in love with this cookbook. I love the fact that Dorie gives you hints and tips and also gives you ideas to “mix it up” some and make the product more special!
Justin & Kristina’s wedding was this last weekend and many family member’s travelled quite a distance for the wedding (many of the long distance members were from Kristina’s family). My brother and his family was one of them. I’m on my way to say goodbye this morning as they head back home to Indianapolis. None of us like goodbye, but that is the way life goes. I will never forget I had to say goodbye to my oldest nephew for the very first time. He instinctively knew what was happening, and as I was walking to my car, he followed me down the sidewalk, plopped his little bottom down and just cried. It broke my heart. Well, hopefully when he eats his muffin today he will remember that Auntie loves him heart and soul! (he is 10 years older than he was back on that day he cried when I was walking away!).
Speaking of my son’s wedding, I have put a slide show on my sidebar. If your interested in looking, please do go ahead and click! It was a beautiful wedding on the St. Lawrence River. The bride was beautiful and I’m sure both mom’s were proud (as were dads!). Everyone had a great time and it was a purely joyful event!

 

Lemon Poppyseed Muffins

from Dorie Greenspan’s Baking cookbook:
2/3 cup sugar
grated zest and juice of 1 lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (I used light sour cream)
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds
icing:
1 cup confectioner’s sugar
2-3 tablespoons fresh lemon juice (I used 2 tablespoons)
Preheat oven to 400 degrees.
Spray muffin tin with nonstick cooking spray. In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda, and salt. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice (I absentmindedly didn’t add the lemon juice because I didn’t see this until I was just typing this up!) and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!
Divide the batter evenly among the muffin cups. I took Dori’s suggestion of adding a dab of blueberry jam in the center of the muffin (was AWESOME!). Bake 18-20 minutes. (my oven was set for 18 minutes and I believe I could have cut the time off a minute or two). Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing.

Comments

  1. recipes2share says

    These look fabulous…I’ve been on a cupcake mission recently, perhaps it’s time for muffins now!

  2. says

    This is the type of food when I see it I just need one right now. I just had muffins this morning but these sound wayyy better!

  3. says

    I too love muffins. I can have them anytime of the day (are they just for breakfast you think?). These look so delicious.

    I checked the wedding slideshow. WOW, what a perfect setting for a wedding. You looked beautiful and I just love your dress. Grumpy looked handsome.

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