Summer break as an adult with a handful of children is difficult work. Just this week alone we’ve had playdates at friends house’s, gone swimming (4 times), bounced a morning away at Monkey Joes, ventured to the movies, treated ourselves to frozen yogurt, treated ourselves to dinner, and motored our way downtown for a morning at the Discovery Place (our resident science museum). The kids are having a summer break they won’t soon forget. I, on the other hand, need a well earned time out from all the fun.
Thank goodness for hot coffee and a muffin the size of my head. These treasures have been making my mornings a whole lot better for the past few days. Simply slice one in half, grab a large vessel of steaming hot caffeine and who knows where the day can take us? I’ve conquered lemon poppy seed and my next challenge is obtaining blueberry perfection. All I know is if I have one of these treats at my side, there’s nothing I can’t handle.
If you’re in search of summer break sustenance, then you’ll need to cream up a little sugar and butter and throw in a few goodies such as eggs, vanilla, and lemon in both the zest form and the juice form.
In a separate bowl you’ll mix up a few dry ingredients. I won’t bore you with the “dry” details. Eek. That was bad.
Add dry to wet and mix it into beautiful harmony.
And to ensure an enticingly moist crumb, I like to portion in a little yogurt.
Stir it until just combined and then pour the gorgeous batter into gargantuan greased muffin tins. Make note that this recipe will, of course, work just fine with regular muffin tins as well. You’ll simply need to consume two muffins instead of one for the desired effect to take hold. Not a difficult task for this muffin munching mommy.
Oh yea, I suppose I should mention that bonus I sprinkled on the top. Believe me it’s worth it. Think brown sugar, almonds, coconut, and cinnamon. Aka, early morning turbo charge.
Slide them into the oven and behold your greatest breakfast creation to date.
With my muffin in one hand and my coffee in the other, I’m an unstoppable force. Today it’s geocaching, next week gem mining, more swimming, cupcake making with the neighbors daughter, another playdate, biking at the park to let Nick practice his new found two wheeled skills and vacation bible school. Who’s with me? Maybe I better grab a second muffin for the road.
Lemon Poppyseed Muffins
Total Time: 1 hour
1 Stick Butter
3/4 Cup Brown Sugar
1/2 Cup White Sugar
1/2 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Lemon, Zested
1 Lemon, Juiced
11/2 Cups Flour
1 Tbsp Poppy Seeds
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon
3/4 Cup Plain Yogurt
For the Streusel Topping:
11/2 Tbsp Brown Sugar
3 Tbsp Slivered Almonds
3 Tbsp Shredded Coconut
1/4 tsp Cinnamon
Cream together the butter with the two sugars.
Mix in the eggs, vanilla, almond extract, lemon zest and juice.
In a separate bowl, mix together the flour, poppy seeds, baking powder, salt, and cinnamon.
Add it to the wet mixture and combine well.
Drop in the yogurt and stir until just combined.
In a small bowl, mix together the streusel topping ingredients; the brown sugar, almonds, coconut, and cinnamon.
Pour the batter into greased muffin tins and sprinkle with the streusel topping.
Bake in a 350 degree oven for 35 minutes or until a toothpick comes out clean.