I woke up to Mo’s smooth jazz Pandora station. And before he rode off to work this morning, he asked me to make him breakfast in the form of a “banana hot dog.”
oh, you don’t know what that is?
It looks a little something like this:
Made these on a Sunday morning.
It was supposed to be lemon-poppy seed muffins. But when life doesn’t give you poppy seeds, just use the lemons.
(seriously, I could have sworn I had some poppy seeds in my cupboard)
For this recipe you get to zest a lemon. Someday I’ll get a microplane that will ONLY be used for zesting. For now, I use the smallest holes on my cheese grater.
Then stir the sugar and lemon zest together until the sugar has a faint yellow tint to it. You made lemon-sugar.
Then you add a few other dry ingredients…
And a few wet ones…
Stir it together, and start scooping into a muffin tin.
While baking, make this lemon glaze.
Then you end up with these beautiful, delicious, most amazing muffins. It’s like dessert disguised as breakfast.
I make muffins a lot (Just ask my college roommates). These are definitely in my top 3 favorites.
adapted from here
2/3 cup granulated sugar
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 buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1 stick butter, melted
2 tablespoons poppy seeds (totally optional)
1 cup powdered sugar whisked together with 2-3 tablespoons lemon juice.
Preheat the oven to 400 °F and grease a 12-mold muffin pan. Mix the sugar and lemon zest together until sugar is slightly colored and scented with lemon. Whisk in flour, baking powder, baking soda, and salt. In a medium bowl, whisk together eggs, buttermilk (or sour cream), vanilla, melted butter, and lemon juice. Add wet ingredients to dry ingredients and mix together. Add poppy seeds (if you have them) at this point. Scoop into muffin tin and bake 15-18 minutes until the tops are golden. Cool before topping with glaze.