I love breakfast food. (Muffins do count as breakfast food, right?) Maybe it is the carb-overload that happens in a lot of breakfasts or the combination of sweet and savory foods, but I could eat breakfast for every meal of the day. Seriously.
There’s something refreshing about lemon and ginger together. And as a breakfast food? With poppy seeds? Gotta love it.
I have this problem of not eating breakfast on the weekends until about 11. Which I don’t qualify as breakfast any more. It’s either that I start doing homework really early and just buckle down into it to get done as soon as possible or I go to the grocery store.
As many of you probably know, grocery store on an empty stomach never is a good idea. I should probably note the overflow of food in my cabinets at this point. Oops. But something weird happens when I’m hungry and go to look for something to eat. It’s like 90% of my food vanishes and I feel like I have limited options. There must be some science behind that because it just doesn’t make any sense to me.
lemon poppy seed ginger muffins
Makes 16 Muffins
1 large lemon
About 3 inches ginger root, peeled and cut into small cubes
1 cup granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt
½ cup sour cream
2 tablespoons poppy seeds
1 cup powdered sugar
juice from 1 large lemon (about 3 tablespoons)
Preheat oven to 350°F. Line 2 12-cavity muffin tin with 16 liners, if desired, or grease.
Peel off yellow part of lemon (try not to get any white) using a vegetable peeler and chop up a bit. Squeeze lemon juice into a food processor or blender. Add lemon zest ginger, and ¼ cup sugar. Pulse food processor until a fine paste is formed.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and remaining ¾ cup of sugar. Mix in eggs, vanilla, and lemon-ginger paste. Beat in one-third of the flour mixture until just combined. Mix in half of the yogurt. Mix in one-third of the flour mixture until just combined. Mix in the remaining yogurt. Mix in the rest of the flour mixture. Mix in the sour cream. Stir in the poppy seeds.
Evenly distribute the batter among the cups. Bake in the preheated oven for 20-25 minutes, until golden and a toothpick comes out with only moist crumbs. Cool on a wire rack.
For the glaze, whisk together powdered sugar and lemon juice. Spoon over the top of each muffin while still warmed.
Source: Adapted from Simply Recipes