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Lemon Poppy Seed Muffins for the Weekend

January 27, 2012

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.

7 Comments leave one →
  1. January 27, 2012 4:59 PM

    Oh yum – all that yellow lemon must have urged the sun out to play!

  2. January 27, 2012 5:26 PM

    Yum, love poppy seed muffins! These look so good! I have the SAME problem with baked goods in my house and am always trying to make fractions of recipes…annoying. I can’t wait till there’s more members of our family and I can make regular size recipes that will actually be eaten before they go bad! 😛

  3. January 28, 2012 5:30 AM

    these sound great. poppy seed muffins remind me of my mom! she used to make them all the time when i was a kid.

  4. January 29, 2012 7:45 PM

    I love lemon poppy seed muffins! Definitely one of my favorites-and I always forget about them too! Definitely going to make these soon 🙂

  5. January 29, 2012 8:09 PM

    I had my baking day yesterday! 🙂 Ha-ha, I really wish they had an app that would say things like that.

  6. January 29, 2012 8:54 PM

    YUM! I love muffins of all kind but I honestly can’t recall the last time I had a lemon poppy seed!

  7. brittney permalink
    January 30, 2012 10:09 AM

    I love lemon anything! And my boyfriend got me a lemon zester for Christmas to make lemon-baking that much easier 😀
    I’ve only ever had one lemon poppy seed muffin and it was from Starbucks (I think?). It was heaven.

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