You know how there are some ingredients that you just can’t say no to when it comes to a particular food item? Like for me, the only cake that’s worth its weight in birthday candles is German Chocolate. Or if I’m choosing an artisnal cheese it’s going to be a stinky, creamy blue.
So when Smudge got a little, mini-muffin tin for Christmas we thought we’d better put it to work. Cupcakes or muffins? Muffins won the thumb wrestle. So now, which flavoring was going to dominate?
It wasn’t hard to choose. There are two muffin ingredients that show off their muffin-essence in my opinion. Blueberry and Poppyseed flavors are my muffin go-tos and when Smudge took the final straw poll Poppyseed was the clear winner.
I had to add a little something extra, a little almond flavoring because apparently I didn’t get enough almondness from my Valentine Sugar Cookies, so we toasted up a few nuts and added in another layer with almond extract. Then we added a few zests of lemon to add even more tart to the greek yogurt in the mix. These muffins bake up light and with a tasty crumb, far from the greasy, heavy versions you’ll find in the grocery store.
This recipe from Cooks Illustrated is one of the best, delivering a solid base for add-ins to make all of your muffin dreams come true.
Ingredients
Instructions
- 1. Pre-heat oven to 375 F or 450 F for mini muffins. Mix flour, baking powder, baking soda and salt in medium bowl and set aside.
- 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add almond extract and lemon zest to mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth.
- 3. Spray 12-cup muffin tin with cooking spray or paper muffin cup. Fill muffin cups almost to top and sprinkle with almond slivers. Bake until muffins are golden brown, about 25 minutes for the large muffins or 12 minutes for mini muffins. Set on wire rack to cool slightly, about 5 minutes and then serve warm or at room temperature.
adapted from Cooks Illustrated
Of course I get other cravings for some special muffin ingredients too. Here’s to curbing some of those cravings.
photo > Scientifically Sweet
Ingredient Craving: CHOCOLATE
These bad boys from Scientifically Sweet would definitely be one of Elvis’ favorite sweet treats. Thank you Christina for these gooey Chocolate Banana Peanut Butter Lava Muffins.
photo > Gluten-Free Goddess
Ingredient Craving: COCONUT
Gluten-free and vegan, Gluten-Free Pineapple and Coconut Muffins from the Gluten-Free Goddess pair coconut milk with pineapple juice to create a tropical vacation right in your belly.
photo > Shop Cook Make
Ingredient Craving: BACON
Shop Cook Make’s Bacon and Goat Cheese Muffins are savory but still oh so good for breakfast. Strike that. Anytime of the day.
photo > Everybody Likes Sandwiches
Ingredient Craving: STRAWBERRIES
Adapted from a recipe from Eggs on Sunday, Everybody Likes Sandwiches Strawberry Muffins with Cinnamon Sugar are a welcome hello to soon to be spring menus and easy to whip up thanks to either fresh or frozen berries.
photo > The Hazel Bloom
Ingredient Craving: MAPLE
Maple kisses of sweet syrup and a drippy glaze top The Hazel Bloom’s moist Maple Pumpkin Oat Muffins with Cinnamon Maple Glaze, giving you a healthy push out the morning door.
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Posted in: baking and breads,breakfast,craving,recipes
{ 28 comments… read them below or add one }
Oh wow…they all look so good! The pineapple coconut ones get my attn b/c last week I made orange coconut donuts and have been on a coconut kick lately in cookies and everything else. And then maple, pumpkin, PB, strawberry…really, I love them all!
I love muffins, we almost always have a batch on hand. I haven’t made lemon and poppyseed muffins for ages though, I must rectify that at the weekend!
Oh yes I need a serious chocolate bomb in my mouth:)
I have not had enough lemon poppyseed in my life this winter. Lemon zest in quick breads is magical. Love this post, Heidi!
Thank you for the comment Kate! Lemon zest totally freshens any recipe up.
These muffins are gawwwwwgeous! Esp yours with the almonds. O.M.G.
I am a muffin addict, and see these lemon almond poppyseed muffins in my very near future!! And I’m loving all of the other muffins, as well!
I love baking and eating muffins. These look fabulous!
It’s decided, I’m making some form of lemon-poppy something this week. It’s been on my radar for a month or so but I haven’t done a thing about. Once again, your photos make me want to make whatever it is you’re making because they are just so dang perty. Seriously, girl.
You are way too kind Kelley. Can’t wait to see what poppy concoction you come up with, your recipes are always so delish.
Muffin Mania at it’s best!! yum!
All of these look amazing, I have made Banana Date Muffins the last two weeks! We need a break, but the Bacon Goat Cheese muffins are calling my name- I’ll put them on next weeks menu!
Savory muffins are such a great treat, your banana date sound delicious too. Thanks for the comment.
A great flavor combination. Love the almonds on top.
Look at all these muffins. Those lemon almond poppy seed sound incredible. What an awesome combination of flavors.
Thank you for the comment Russell!
I’ve read a couple of posts on lemon and poppy seed bakes recently and seeing your gorgeous photos has tipped me over the edge – I need to make some this weekend!
I think I’ll have to join you in making more of the poppyseed wonders again this weekend too. Thanks for the comment.
Wow! That photo just took my breath away, made me crave almond paste, and poppy seeds all at once. Head exploded. Now I’m hungry!
I’ve been on an almond kick and cannot get enough! Glad others are thinking the same way.
No way! I’m guest posting tomorrow on Lemon Poppyseed Muffins. Great minds think alike. Yours look beautiful! Love the almond addition.
Two peas in a poppyseed pod we are. I’ll be over to drool over yours, I’m hoping mine will measure up
OMG all these muffins look amazing. I’m not sure which one I like best I love the flavors of each one of these.
By the way I saw your premier issue of your magazine and really enjoyed it. Great job!
Thank you so much for the comment and for checking out the magazine! Happy to hear you enjoyed it.
A stinky, creamy blue? You are my food soulmate!
And I completely agree with your Smudge’s choice of poppy seed. The flavor and texture are both irresistible.
These muffins look heavenly! I could eat just them for dinner!
I don’t know if I already commented on these, but they seriously look delicious. mmmmmmmmm, muffins
These look amazing! I’m going to give them a shot, but I just noticed you don’t mention the poppy seeds in the recipe. Did you just add them with the dry ingredients? Thanks.