Breakfast

Lemon Poppy Seed Muffins

Becca Bakes

Some people say that muffins are just an excuse to eat cake before noon, but that’s not going to stop me from enjoying them at every chance I get. These muffins are simple and light: perfect for a spring brunch or an everyday breakfast.

Makes 12-18 muffins

Tips & Tricks:

  • Baking soda should not be substituted for baking powder. I’ve tried (and failed).
  • Do not over-mix the muffin batter. Over-mixing the batter will result in tough, dry muffins. We want light, fluffy muffins!
  • The muffin tin will hold the heat from the oven and cook your muffins even further after they are out of the oven. For this reason, pop those muffins out of the tin as soon as they come out of the oven.
  • You can check if the muffins are done by inserting a fork into the thickest part of the muffin. If the fork comes out clean (with no wet batter on it), then your muffins are done!

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • Zest of one lemon
  • 2 eggs
  • 8 tbsp (1 stick) salted butter, melted
  • 2 1/2 tbsp fresh squeeze lemon juice
  • 3/4 cup sour cream
  • 2 tbsp poppy seeds
  • Pinch of coarse sugar for topping, set aside.

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and lemon zest
  3. In a medium bowl, whisk together eggs, butter, sour cream, and lemon juice
  4. Add wet ingredients to dry and mix until just combined
  5. Fold in poppy seeds (be careful not to over mix the batter!)
  6. Line a muffin tin with liners and fill cups 3/4 of the way
  7. Bake 13-15 minutes until the tops are golden brown
  8. Remove muffins from tin immediately.
  9. Sprinkle with a pinch of coarse sugar and enjoy!

If you try this recipe and have any questions, suggested improvements, or changes, leave a comment.

-R

About

The Journey Begins

Becca Bakes

I’m not quite sure when my love of baking began. Maybe it was the first time I made Christmas cookies with my family and instead of rolling the dough in sugar I popped it straight into my mouth. Maybe it was when I brought a new cookie recipe to a party and I saw how much everyone enjoyed my creation. Or maybe it was one of the countless times my dad and I binge-watched Holiday Baking Championship together on the Food Network. No matter when it began, the one truth that remains is that I am now a baker, for better or for worse.

The thing I love most about baking is that you end up so far from where you’ve started. You create something out of nothing. The same basic ingredients (flour, sugar, butter, eggs, baking soda) can create cakes, cookies, and croissants. But as much as baking is an art, it’s also a science. Have you ever substituted baking soda for baking powder (they sound the same, right?) and watched as the muffins didn’t rise? Or how softened butter can make the perfect cookie, but melted butter will make your cookie into a flat, crunchy mess? The precision of baking can require your undivided attention. For a small period of time your thoughts are consumed with measuring cups and whisking instead of work responsibilities and your to-do list. And that is where baking has saved me.

I’m not quite sure when my love of baking began, but I do know that this is just the beginning. I’ll share my masterpieces along with my missteps. Whether you are joining me to support my favorite hobby or to learn how to bake yourself, welcome! I hope you find as much joy reading these recipes as I will sharing them with you.

Oh yea, and one more thing: Life’s short. Eat the damn cookie.

-R