Wow, I can’t believe that it’s been over two months since I’ve updated my blog! Life was getting a bit hectic and overwhelming, so I consciously decided to “unplug” over the holidays and take a breather. I’m finally feeling on top of things again, and so happy to be back. My google reader is bursting at its virtual seams as I haven’t been keeping up with everyone’s blogs, so I’ve got quite a bit of reading and commenting to catch up on.
Writing about this week’s Tuesdays With Dorie recipe for Lemon Poppyseed Muffins was the perfect way to get my blogging mojo back. I’m so happy that Betsy of A Cup of Sweetness selected this recipe (you can find the detailed recipe at Betsy’s blog)! I’ve been baking these exceptionally yummy breakfast treats on a regular basis for the past year, and I’ve been patiently waiting for someone to pick this recipe so I can gush about them.
These muffins get their citrus zing from lemon juice and zest, and topped with a tart and sweet lemon glaze. I enjoy the more assertive lemon flavor, so I usually double the amount of zest called for in the original recipe.
A combination of butter and sour cream give these muffins its wonderfully moist and tender texture. At times, I’ve substituted whole milk yogurt for the sour cream with no problem.
Finally, a healthy dose of poppyseeds gives these muffins that teensy bit of crunch to keep things interesting.
In the book, Dorie also suggests a jam-filled variation (I did a raspberry version here), which kinda reminds me of a jelly donut in muffin form. Personally, I prefer the jam-less version as I think it makes the muffins a bit too sweet.
So, what are you waiting for? Go make these delicious Lemon Poppyseed Muffins today — your tummy will thank you!