I'm not going to surprise you by telling you that when I think of muffins my mind quickly goes to chocolate chip muffins. Something about dessert disguised as breakfast is quite appealing! However, lately I've been craving fresh, spring-like flavors. I think it's the warmer days, the sunshine, and the lack of snow after a long, cold winter. I decided to make muffins recently and I knew I wanted something that encompassed the flavors of spring. Enter lemon.
I had never tried lemon poppy seed muffins before, so this was a new experience for me. When I took the first bite I was transformed out of my classroom and into a whole different world. I saw a red and white checkered cloth on a grassy field, friends in shorts and tank tops, tall shade-bearing trees, brimming glasses of lemonade with drips of perspiration on the cold clear side... I just felt *summer* and I knew these muffins were a winner. Shortly after my out of body experience John sent me a text expressing his experience with the muffins- "Babe, these are GOOD!" Yeah... so my experience was a bit more dramatic than his, but hey, we all know I'm the foodie in this couple.
I never thought I'd love these as much as I did. They reminded me of a cross between pound cake and muffins. They were exquisite and I will be making them again very very soon. When I made these I cut the recipe in half, next time I think I'd just freeze the rest! Also, the original calls for a glaze which I left out, but if you want a glaze visit Annie's blog.
Source: Annie's Eats