Lulu's Recipe Box

Lemon Poppy Seed Muffins

One of my favorite muffins is lemon poppy seed but I've never made them from scratch, let alone a box mix. I came across this simple recipe from Annie's Eats and was very happy with the results. I had all of the ingredients on hand which made them simple to throw together, and the muffins were moist and the perfect amount of lemon flavor! I ate one for dessert last night and another for breakfast this morning. They are really the perfect snack any time of the day. I can't wait to make these again!

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Yield: about 12-15 muffins

Ingredients:

For the muffins:

2 cups all-purpose flour

2 T. poppy seeds

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

8 T. unsalted butter, at room temperature

1 cup sugar

2 large eggs

Zest of 1 lemon

1 tsp. vanilla extract

1 cup yogurt (plain or vanilla)

For the glaze (optional):

1/2 cup confectioners sugar

1-2 T. freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl and stir to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners sugar and lemon juice in a small bowl to make the glaze. The glaze is optional. Drizzle a small amount of the glaze over each muffin. Let the glaze set before storing or serving.

***Recipe from Annie's Eats

 

Chocolate Chip Muffins

Mama Mack (TC's mom) is in town this weekend for TC's graduation, so I decided I better have something around for breakfast Saturday morning. These looked too good to pass up. I found this recipe on one of my other favorite food blogs, Annie's Eats. She has a lot of her own recipes and also tries out recipes from blogs and cookbooks that I enjoy. It's a great blog to check out if you are looking for some cooking inspiration. These chocolae chip muffins took about 10 minutes to whip up. The batter is really delicious by the way. I always have to do a taste test. The baked muffins themselves were a success as well. They were sweet and delicious! Dessert is never a bad thing to have in the morning! I'm sure these will be devoured by the three of us over the course of the weekend!

Yield: Annie's recipe said 13-14 but I made about 16.

Ingredients:
2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
3/4 cup milk
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F.  Line muffin wells with paper liners.

In a medium bowl, combine the flour, baking powder, and salt.  Stir together with a fork.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, scraping down the bowl between additions.  Mix in the vanilla until well blended.  Add half of the flour mixture to the bowl and mix on low speed just until incorporated.  Add the milk and mix until combined.  Mix in the rest of the flour mixture, beating just until incorporated.  Fold in the chocolate chips using a rubber spatula.

Divide the batter evenly between the prepared muffin liners.  Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes, then transfer the muffins to a wire rack and allow to cool completely. 

Source: Annie's Eats (originally from Williams Sonoma)