It has been a while since I last made muffins. Please don't think that's because I don't love them. They are one of my favorite breakfast foods. It just can be difficult to make a healthy muffin and not feel like I'm eating cupcakes for breakfast.
In fact, when my coworker bought me poppy seeds, all I could think of was lemon poppy seed muffins. I've been talking about them for weeks. But typical me, I procrastinated making them.
And then, when I was at World Market, I was inspired! I found lavender for $0.99 for a small baggie and I knew it would put these muffins over the top.
Dorie Greenspan is a kitchen great - and who am I to adapt her recipes? Yet, of course I did. I didn't stray too far from the original, but I did make it whole wheat and add the lavender. Plus, I didn't have any sour cream in the house, but I did get a good deal last week on greek yogurt (close to free with store discount and coupons) so I made that substitution.
And of course, because my mother's good friend, also known as "the Oops-a-Baker", taught me how to bake, I forgot an ingredient while making these muffins. Let's just say they were very low-sodium. Next time I'll remember the dash of salt.
Still, I have to admit, they came out pretty darn tasty. They're super lemony and the poppy seeds give them a nice pop. The lavender give them a subtle flowery note, but isn't at all overpowering. I'm sure Dorie's original is the best lemon poppy seed muffin ever, but for a little something different - these were perfect.
Lemon Poppy Seed and Lavender Muffins
Yield: 12 muffins
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups whole wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons lavender
¼ teaspoon salt
¾ cup greek yogurt (1 6-oz container)
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds
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, lavender, and salt. In a large glass measuring cup or another bowl, whisk the greek yogurt, 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. Fold 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 toothpick 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. Store leftovers in an airtight container at room temperature.