Lemon Poppy Seed Muffins for the Weekend

It’s currently baking weather.  Seriously, when I opened the weather app on my phone it just said “Baking Weather.”  Actually, it said nothing of the sort, but it also didn’t say anything about it being a blizzard outside when I would be walking home from the gym, therefore I’m declaring it useless and using my own instincts to proclaim it a baking day.

Snow + gloom + not wanting to work on my resume = baking day.

Simple math, folks.  And let’s not mention that that happens to be the only math I’m capable of doing.  I was an English major after all.  We don’t do well with math and science.  Which is why I won’t be going into the medical field, thankyouverymuch, Mother.

Anyways.  I think it had something to do with the giant poppy seed muffin an ex-co-worker (how’s that for hyphenation?) was eating the other day, but I was struck with the strong need to bake up a batch.  Let it be known that you can find poppy seeds on the baking aisle with all the other spices.  It will cost you $3 and you will probably never use it again, but like I said, it was a strong need to bake up a batch.

I halved the recipe.  Because I can’t trust myself around baked goods?  Absolutely not.  Because when you live in a two-person household where only one of you is helping eat baked goods and the other is going out at 9 PM on a Thursday to get a pint of Ben and Jerry’s that they will finish in one sitting, you risk the chance of having those baked goods around for too long and getting a distinct whiff of mold when you go to put a piece of zucchini bread in your mouth.  Not that I would know anything about that.

I used sour cream instead of buttermilk because it’s what I had on hand.  And if you have to ask why I keep sour cream on hand, you clearly don’t eat enough sour cream.

I think that’s why the texture of mine is more biscuit-like than muffin-like, but those imperfect little muffin tops are what we like to call character.  Or what I like to call delicious.  And these really are.  Especially when you wait the full 18 minutes it takes them to bake stalking to oven, switching the light on every 2 minutes and eating one right out of the oven without waiting for it to properly cool.  Even though I’m pretty sure I only have half the amount of taste buds a normal person has (read: a person who doesn’t burn their tongue on daily basis), I can tell these are good.

 Craving satisfied.  And just in time for the sun to come out

Have a happy weekend, friends and make these muffins.  And you know what?  Go ahead and make all 12.  You’ll thank me later.