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At times, the line between breakfast and dessert is dangerously thin:
- Cinnamon rolls? Dessert for breakfast.
- Cinnamon roll cake? Dessert (we think?).
- Cupcakes? Dessert, unless it's the morning after your kid's birthday party.
In the case of muffins, the line gets even thinner. And these bright, sweet Lemon Poppy Seed Muffins, adapted directly from a killer cake recipe, make a strong argument for "dessert." But these muffins—if that's even their real name—are all we want to see when we wake up in the morning and the last thing we want to see before going to bed at night. Okay, so we may be in love with them.
But can you blame us? When we first tested these beauties years ago, Amanda and Merrill wrote:
The muffins are extra-lemony: Not only is the glaze made with both lemon juice and zest, but the batter also contains lemon zest. And the poppy seeds aren’t exactly shy. They congregate throughout the rich, buttery muffins like so many hundreds and thousands, providing each mouthful with a delicate crunch. We used a pastry brush to apply a generous amount of syrup to the muffins a few minutes after they came out of the oven.
Whatever your preferred muffin eating time, we're sure you'll agree!
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pound unsalted butter
- 3/4 cup plus one tablespoon sugar
- 3 eggs
- 8 ounces sour cream
- 1/3 cup poppy seeds
- 3 tablespoons grated lemon zest
- 1/2 cup each freshly squeezed lemon juice and sugar for glaze
- 1 tablespoon vanilla extract
Are muffins a dessert or a breakfast? Does that make them cupcakes? Do muffins even exist? Tell us your thoughts in the comments below!