Happy St. Patrick’s Day! Do you have plans to celebrate the lucky Irish this evening? I am looking forward to enjoying a pint of Guiness after work tonight! If you’re in Van today, I hope you get a chance to take in this gorgeous, blustery day we have in front of us. :)
I was so surprised to look out on a morning skyline filled with sunshine and wiped of yesterday’s clouds. Thank you wind storm for blowing away that rain! It was so fierce last night, we had to take down the wind chimes. Things were getting a little too cacophonous out there…
Despite yesterday’s downpour, it felt great to tramp through the damp forest in gumboots and be surrounded by familiar woodsy sights and sounds once again. We took a few deep breaths and inhaled the scents of the sea, the pines and the earth in one go. Aren’t we lucky to live where we live? Even on rainy days, there can be such an acute simplicity to the beauty of the West Coast. :)
While gazing out in wonder at the white-capped waters this morning, I began my day with a perfect monday morning breakfast in my books!— A freshly baked muffin and a huge mug of dark roast coffee. Mmm can’t beat that. I LOVE MUFFINS. Are you equally obsessed? Today’s recipe is one for a classic muffin- Lemon Poppyseed Muffins!
These little guys fluff up to have the crustiest, doughiest muffin tops, with a buttery and seedy texture. They definitely compete with those impeccable Whole Foods muffins (best-muffins-ever in my opinion.. until these came along!). Scarf your muffin down in a hurry, tear it into little bits, pat it with a wad of butter or enjoy your muffin on the go! Whatever your fancy is, this little guy will be sure to make your morning– or your day.
Lemon Poppyseed Muffins
Yield: 12 fluffy muffins Time: 1 hour Bake: 350 F for 25-30 mins
3/4 cup butter 3 cups all purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup granulated sugar 1/4 cup poppy seeds 1 cup sour cream, or plain yogurt 1/2 cup whole milk 1/2 cup lemon juice (or juice 2 lemons!) 2 large eggs zest of 1 lemon
1. Preheat oven to 350 F. Prepare your muffin tins by greasing the tins or lining with paper cups.
2. In a small saucepan over low heat, melt the butter (or melt in the microwave for about 30 seconds on high). Set aside to cool.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and poppy seeds. Mix well to combine and to distribute the poppy seeds evenly.
4. In a separate bowl, whisk together the sour cream, milk, lemon juice, eggs and lemon zest. (The lemon juice may cause the milk to curdle, so do not be alarmed if it does.)
5. Add the liquid ingredients and melted butter to the dry ingredients and mix until just combined. Make sure to not over mix!
6. Dollop the batter in your prepared tins. If you want large muffin-tops to your muffins, fill with heaping spoonfuls! If you want more lady-like proportions, fill 3/4 full.
7. Bake for 25-30 minutes on the middle rack of your oven until a wooden skewer insterted into the centre of your largest muffin comes out clean. Muffins should have a gentle golden glow!
8. Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
Recipe Credit: Adapted from Butter Baked Goods Cookbook by Rosie Dayton
Blue Owl Hint: If you want to take things up a notch, add a lemony glaze to the top of your muffins! Mix 2 tbsp of milk and 1 tsp lemon juice with 1/2 cup icing sugar. Drizzle glaze over muffins while they are hot!
I hope you have a wonderful week ahead full of sunshine, liberating moments, and tiny comforts. It’s spring break! If that means you have the chance to escape for a bit of R&R this week, have a fantastic holiday. It is definitely well-deserved.
PS: Jimmy Fallon and Jon Hamm photobomb strangers. (hilarious)
PPS: I recently took this quiz and it made me laugh! How well-read are you compared to the average-joe? (He got the score of 6, I got 35!)