EEEEEEY so it’s been two weeks, but now I’m back and ready for action aka lemon poppy seed muffins. Then again when am I not ready for lemon poppy seed muffins? In any case, let me catch you up on the occurrences of the past couple of weeks!
Last weekend I visited the magical land of Washington DC for the first time in ma lyfe eva, and it was awesome. The main reason for our visit was my cousin Julia’s bat mitzvah! Guess what was also awesome? Yeah, Julia’s bat mitzvah. She rocked it. Keep rocking, girl.
Before we hopped on over to the bat mitzvah festivities, my parents and I took the opportunity to do some sightseeing around DC, me being a whole uncultured, DC-first-timer and such.
I LOVE DC, PEOPLE. We walked literally all over the mall and still didn’t get to see everything. (So I guess we didn’t walk LITERALLY everywhere. But still.) I saw the Whitehouse, the creepy all-black squirrel on the Whitehouse lawn, the Lincoln Memorial, the Washington Monument (I can now partake in the joke that the Washington Monument is always under construction. Yaaaay.), the Vietnam War Memorial, the Old Post Office Building, and the National Archives (Basically I’m Nicholas Cage).
And we STILL didn’t see everything.
I need to go back.
Then I had a fantastic time with all of my family for the rest of the weekend, and it was altogether splendiferous, to say the least.
We were blessed with beautiful weather for sightseeing, but this week on campus it has been monsoon season. And I have zero rain boots. As in, not even one rain boot. Neither of my feet is being spared of wetness.
At least my umbrella has cupcakes on it. *sigh*
But I have more to be excited about this week than cupcake umbrellas. I saw Itzhak Perlman, violinist virtuoso, perform LIVE!!! My best friend and her parents got me a ticket as a graduation present (SO SWEET), and it was just the best. He makes the hardest passages look effortless, and he’s so funny! I didn’t know you could be funny playing the violin, but he nailed it. He had the audience cracking up! It was like stand-up comedy; the timing was everything.
We won’t talk about me coughing during his first piece. Yeah, I was that person. (Cue the shame.) I’m still not entirely sure how it happened. See, I’m getting over a cold so I purposefully brought cough drops and a bottle of water in order to prevent said coughing incident. I was sucking on a cough drop, and all was going well until I inhaled and got one of those dry spots in my throat. You know, the ones where every time you breathe in it seems to catch on that one spot, and all you can do is cough mercilessly and chug water until it goes away.
It was quite an attractive moment.
But I’m mad that here I was all prepared for a cough caused by a cold, and then I’m struck with a cough that has nothing to do with mucus. It just isn’t fair, I tell ya. But I’m happy to report the rest of the concert went without another distracting coughing fit. Thank goodness.
Now that I’ve told you my whole life story, let’s move on to muffins, shall we? “YES, YES, YES FINALLY!” I can hear you saying it!
Muffins are delicious. Clearly I think so, since I’ve also made these and these. I’d had a craving for lemon poppy seed muffins for a while (talk about random.), so over spring break I decided to make them!
And boy, are they good.
Fluffy and tender, with a zesty lemon flavor and a satisfying, polka dot interior. I also sprinkled the tops with turbinado sugar to make them sparkle and add a bit of crunch to my favorite part of the muffins. MUFFIN TOP FAN FOR LIFE! Fun fact: I eat my muffins upside down so that I get to eat the top last. Try it. 🙂
A little cinnamon added to the batter introduces a whole other dimension of flavor. You won’t miss lemon glaze one bit!
Plus, these muffins have just the right amount of sugar. Unlike the muffin below from a local bakery near where I live. Too much sugar makes baked goods as dense as rocks and gummy (but not in the fun, gummy bear kind of way), and this muffin is the baking dictionary definition of too much sugar. You should not be able to see ridge marks from a serrated knife on a muffin… Remember that, friends. Where’s McKayla Maroney, cuz I am not impressed.
I like lemons, they’re so bright and pretty. Like the sun. Which is not shining here on campus. Luckily, there are always lemon poppy seed muffins to brighten your day! Happy eating!
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Lemon Poppy Seed Muffins
Makes: 12 muffins
3 cups (384g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 tbsp. poppy seeds
1 1/3 c. (268g) granulated sugar
1 c. (235 mL) almond milk (or any milk of your choice)
1/2 c. (125 mL) vegetable oil
1 tsp. vanilla
1 tsp. lemon zest
Juice of one lemon
Coarse sugar for sprinkling (optional)
1. Preheat oven to 425 degrees F. Line your muffin tins with liners or spray the tins with non-stick spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and poppy seeds. Gently mix until dry ingredients are combined.
3. In a separate bowl, whisk the eggs and sugar until combined. Mix in the rest of the wet ingredients except the coarse sugar. Add the wet ingredients to the dry ingredients and fold together, mixing only until no large pockets of flour remain. Careful not to overmix. The batter should be thick and lumpy.
4. Spoon batter into prepared muffin tins, filling each tin to the top. Sprinkle tops with coarse sugar, if desired. Bake at 425 F for 5 minutes, then lower oven temperature to 375 F and continue to bake for another 12 to 14 minutes, or until a toothpick inserted in a muffin comes out clean. Allow muffins to cool in pan 10 minutes before enjoying.