My husband and I have been married for, like, a million years. I cook nearly everything he eats. He doesn’t even open the refrigerator most days, ’cause he eats what I give him and isn’t home enough during the week to wonder about anything else.
I know he doesn’t care for cucumbers or watermelon (who doesn’t like watermelon? *he doesn’t*). He has preternatural affection for zucchini. In the summer, he has a long history of growing it all over the place & imposes it on me every single day for months. How much can you really do with zucchini in overabundance?
I did not know that Lemon Poppyseed Muffins were his favorite.
Since he’s a man of few words, I have to read his body language like tea leaves. When he really likes something, he stares at the food in between bites.
So I did not know about his love of lemon poppyseed muffins. Until I made him—lemon poppyseed muffins.
These muffins are lightly sweet, lemony masterpieces. They’re a little crusty on the outside, and soft & moist inside. And they just say ‘spring’ to me, even though I’m not sure why. It’s not like I have a lemon tree in my backyard or anything. Oh how I wish I had a lemon tree in the backyard. I’d make lemon poppyseed muffins and Lemon Bars all the livelong day.
Try making this recipe. You never know. Someone you love might secretly be hoping against hope that you’re going to whip up a batch.
|Lemon Poppyseed Muffin Love|
- 2 cups (280g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150g) sugar
- zest and juice of 1 lemon, separated
- 2 tablespoons poppy seeds
- 8 tablespoons (112g) unsalted butter, at room temperature
- 1 cup (230g) sour cream (low fat is fine, nonfat is not)
- 2 extra-large eggs, beaten
- Grease a standard 12-cup muffin tin and set it aside. Preheat your oven to 350 degrees F.
- In a medium sized bowl, place the flour, xanthan gum, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds, and mix to combine.
- Add the butter, sour cream, lemon juice and eggs, beating well to combine after each addition.
- Fill the 12 cups of the muffin tin about 3/4 of the way full. Smooth the tops of the batter with wet fingers. Place the muffin tin in the center of the preheated oven, and bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve warm or at room temperature.
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