Spring Recipe

@Lemon8 Food there’s nothing like a fresh homemade muffin with an iced cold glass of orange juice on a cozy Spring morning. Tonight I made almond poppyseed muffins for my breakfast throughout the week. These were definitely an obsession when I was in school. What kind of treats did you all obsess over when in school?

Almond Poppyseed Muffins:

Ingredients:

2 1/4 cup all-purpose flour

1 cup + 2 Tbsp. granulated sugar

2 Tbsp. poppy seeds

1 tsp. fine sea salt

2 tsp. baking powder

1/2 tsp. baking soda

1/2 heaping cup full fat sour cream, room temperature

3/4 cup buttermilk, room temperature

3/4 cup vegetable oil

2 large eggs, room temperature

2 tsp. almond extract

1 tsp. vanilla extract

Instructions:

* Prep the muffin pan and oven: Preheat the oven to 400°F and line a 6 count jumbo muffin tin with jumbo muffin liners. Set aside.

* Whisk dry ingredients: Whisk together the dry ingredients in a large mixing bowl: flour, sugar, salt, poppyseeds, baking powder, and baking soda.

* Whisk wet ingredients:Whisk together the sour cream, buttermilk, vegetable oil, eggs, almond extract, and vanilla extract in another bowl until smooth.

* Batter: Add the wet ingredients to the dry ingredients and fold until combined. The batter will be somewhat thick.

* Divide into muffin tin:Spoon or scoop into the prepared jumbo muffin pan, filling up almost to the top. You should get 6 muffins.

* Bake for 5 minutes at 400°F, and then without taking the muffins out of the oven, reduce the temperature to 350°F and bake for another 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for about 5-10 minutes, remove to a wire rack, and enjoy!!

#springrecipe #lemon8challenge #muffins #breakfast #lemon8food

3/24 Edited to

Spring is the perfect season to refresh your breakfast routine with treats like these almond poppyseed muffins. I first tried making them on a chilly spring morning, and the combination of almond extract and poppy seeds created a wonderfully aromatic and slightly nutty flavor that felt both comforting and invigorating. One tip I learned is to ensure all ingredients are at room temperature before mixing; this helps the batter come together smoothly and results in tender muffins. Also, using full-fat sour cream and buttermilk adds moisture and a subtle tang that really balances the sweetness. I love pairing these muffins with a chilled glass of fresh orange juice or even a robust cup of coffee. They store well covered at room temperature for a couple of days, and they also freeze beautifully, so you can bake a batch ahead and enjoy them throughout the week. If you're looking to personalize this recipe, try sprinkling some sliced almonds on top before baking for extra crunch or adding a handful of fresh blueberries to the batter for a fruity twist. Making these muffins brought back nostalgic memories of school days when simple homemade treats were the highlight of the morning. It’s a perfect recipe to make with family or friends as the warm oven fills your kitchen with a lovely springtime aroma. Give this recipe a try, and you might find it becoming your go-to springtime breakfast or snack! Enjoy the process and the delicious results.