WHERE HAS THE TIME GONE!?!?! Ooooooh ya’ll know I’m a summer girl right? When we had those few days of “cooler temps” a while ago I was M-A-D! It’s still August and I want to have EVERY hot day due to me! Heading out the door for work and what slaps me in the face? COLD AIR! It was 58 degrees on an August morning!! What the devil!??!?! You bettuh get outta here cold weather! Get moving!! See ya in NOVEMBER better yet DECEMBER! Bwaaaaaaa I’m not ready for fall and winter! However it did get me to thinking about fall baking and all the lovely spices. But it’s still August…summer…sunshine…heat…summer…summer…
So in my tantrum of not wanting to say goodby to summer, I’m yet reaching for the fruity, summer taste
damn it! Darn it! I guess I chose lemon to match my sour mood LOL.
Crumb Topped Lemon poppy-seed Glazed Muffins
3/4 cups of flour
1/2 cup of sugar
pinch of salt
1/4 cup of melted butter
In a small bowl mix all of the topping ingredients with a fork until crumbly and set aside.
1/2 cup softened butter
1 cup of sugar
2 cups of flour
1 tsp. baking powder
1/2 tsp. salt
1 cup of buttermilk
2 tablespoons of lemon zest
1/2 cup of poppy seeds
Preheat oven to 375. Spray a muffin pan with baking spray or use paper liners. In a medium bowl sift together the flour, baking powder and salt set aside. Cream butter and sugar, beat in eggs one at a time. Add half of the flour mixture followed by all of the buttermilk. Add the remaining flour and mix well but do not over mix. Fold in the lemon zest and the poppy seeds.
Fill the pans 3/4 full and sprinkle the crumb topping on top of each. (This recipes makes around 15 muffins. I only wanted a dozen and yes I was lazy and chose not to bake the remaining batter, down the sink it went. I confess…I regret that now.) Bake for 25 minutes. Allow the muffins to cool before glazing.
Time to glaze:
Ok, I’m an off the cuff type of cook/baker. I didn’t give measurements for the glaze ingredients because I didn’t measure. I eyeballed it until I got the consistancy that I wanted. I wanted my glaze to be thick enough so that when I applied it to the muffins it did not run off the sides but stayed where I put it. So now to the instructions,
In a small bowl combine the powdered sugar with the lemon juice, stir until smooth and no lumps remain. Use your choice to apply the glaze by either a spoon or a baggie. I used a ziplock bag and snipped one corner to squeeze the glaze onto the muffins.