I’d like to tell you about one of my favorite toys. I should mention that it shouldn’t matter that I’m in my 20s and that I still have favorite toys.
When I was a tiny tot, no more than ten years old, I came down with strep throat.
My mom took me to Toys-R-Us (which was a treat since I felt awful and could only eat ice cubes) and bought me an Easy Bake Oven.
I was enchanted.
It seemed like the coolest toy known to… well, me.
Soon I was “baking” up a storm. I’d make vanilla cake and chocolate cake and cookies too! I’d made it to Iron Chef status (in my mind).
Over the years my Easy Bake Oven was stowed away with all the Legos and Barbies, but my love for cooking never waned.
Recently, on a trip to Toys-R-Us (which in short is a completely ridiculous story of me trying to dress a stuffed polar bear with massive paws in baby clothes while expectant mothers gawked), I saw the section of Easy Bake Ovens filled to the brim with cake mixes and icings and all sorts of treats for the youngest of bakers.
And let me tell you, my Easy Bake circa 1998 is the Ford Pinto to these Cadillacs of 2013. And the cake and dessert mixes now actually look, dare I say, delicious.
I did NOT make these muffins in an Easy Bake Oven (in case you were curious), but seeing the display in the store reminded me of how far I’ve come with baking. I’ve made mousses and cakes and pies and cookies and yeast breads. And, at the same time, I’ve failed hard (gluten-free/vegan chocolate loaf… UGH).
These muffins, though, are another one of those successes. They are insanely easy and delightful. I prepared the batter in minutes and was eating muffins in a half hour. At 11 P.M. Although that has nothing to do with this story.
Lemon Poppyseed Muffins
Makes 12 muffins
These muffins are moist and sweet. They have the slightest tartness from the lemon and a tiny crunch from the plentiful poppyseeds. If you’re a fan of lemon poppyseed muffins, I definitely recommend them! Also, I did not make a glaze with these muffins, but feel free to make one if you’d like!
**The original recipe called for sour cream, I used lemon flavored greek yogurt. Either way, you’re more than welcome to use sour cream or try using greek yogurt like in my muffins.**
- 2/3 cup sugar
- Grated zest and juice of 1 lemon (about 2-3 tablespoons)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup greek yogurt**
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and cooled
- 2-1/2 tablespoons poppy seeds (or less or more depending on preference)
1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the greek yogurt (or sour cream), eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.
3. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Storage Store in an airtight container at room temperature for up to 5 days. Store in an airtight container in the freezer for up to one month.
Recipe adapted from Brown Eyed Baker
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These yummy morsels taste like Fall and love and wonderfulness. My three favorite things.