My ideal morning consists of the following: a hot mocha in one hand, an oversized muffin in the other hand and warm sunshine pouring on my face while I sit on the couch and just simply be.
I don’t mind a hectic day so long as I have a few moments in the morning to myself where I can collect my thoughts and enjoy a little something sweet.
I’m usually a more savory, dark chocolate kind of girl but now that it’s spring, I couldn’t pass up the opportunity to incorporate a more bold and fruity flavor in today’s recipe. The fresh lemon in these decadent muffins is sure to give you the kick you need to start your day and I sprinkled in a few poppy seeds to even out the citrus for the savory girls like myself!
These oversized muffins are a quick and tasty pick-me-up for chaotic weekdays but they’re also perfect for a Saturday brunch with the family.
Lemon Poppy Seed Muffins
1 large lemon
2/3 cup sugar
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cups sour cream
1/2 cup butter, melted
1 tsp vanilla
2 tbsp poppy seeds
Preheat oven to 400 degrees.
Add the sugar to a large bowl and zest the lemon over it. Mix together and save the rest of the lemon for later.
Add in the flour, baking powder, soda and salt and mix well.
Create a hole in the center of the dry ingredients and add the sour cream, eggs, butter, and vanilla. Mix just until combined.
Cut the lemon and squeeze and mix its juice (2-3 tbsp) into the batter. Lastly, stir in the poppy seeds.
Divide among cupcake liners and bake for 22 minutes or until a toothpick, inserted into the center, comes out clean. Allow to cool in the pan for a few minutes, remove to finish cooling, and then enjoy!