Muffins are a wonderful part of breakfast. Whether you pair them fruit and yogurt for a light breakfast or with a full on eggs and breakfast meat meal, muffins are a welcomed addition to the morning table. I think they even work for lunch along with a salad. They can take the place of a roll.
I decided to focus muffin recipes only this week. They work well as part of an Easter or spring breakfast or brunch. Or serve them up as part of a bridal luncheon.
The version we are staring the week off with is a lemon poppy seed version. These lemon poppy seed muffins have those pops of crunch you get from the poppy seeds. Then a sweet glaze get brushed on top to amp up the lemon flavor along with creating a shinny glistening top. I like to use muffin liners to make easy clean up. However, if you don’t use liner, that glaze could soak into all sides of the muffins and not just the tops.
- 3 cups flour
- 1 cup sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 sour cream
- 3 Tbsp lemon juice
- 1 1/2 Tbsp lemon zest
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1/4 cup sugar
- 1/4 cup lemon juice
- Preheat oven to 375 degrees. Grease or line a 12 cup muffin tin.
- In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk sour cream, lemon juice, lemon zest, and eggs until smooth. Gently fold the wet mixture into flour mixture until just combined. It will be thick almost like biscuit dough before you mix in the wet ingredient. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense. The batter will look thick like cookie dough.
- Divide batter evenly among prepared muffin cups. Bake for 20 to 25 minutes until golden brown and toothpick inserted in the center comes out clean.
- While muffin are baking, in a sauce pan, simmer sugar and lemon juice together over medium heat until it turns into a light syrup, about 3-5 minutes.
- Remove muffin tin to a wire rack. Brush muffins with lemon syrup. Keep brushing until syrup is all used up. Allow to cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving. Makes 12 muffins.
Recipe adapted from A Kitchen Addiction.