I am a huge fan of muffins. So are my kids. I’ve even been know to bake kugel in muffin tins, tell them it’s muffins, and watch them go to town. Baked in a 9×11 pyrex, that same kugel would be scoffed at.
But muffins are more than just good marketing. They are a quick and easy way to share a little baked love with yourself – and your family.
I myself enjoy a healthy whole wheat carrot muffin, a tangy apple muffin and of course, a good old fashioned blueberry muffin (especially with streusel topping).
But my all-time favorite muffin indulgence is this little-bit sweet, little-bit tart lemon poppyseed muffin I’m sharing today. It’s perfect for a Sunday brunch or a Shabbat morning treat. Although who am I kidding? I’d eat this lemony goodness anytime. And I’m sure you’ll feel the same after you try it.
By the way, for my Israeli readers: I’ve been making this muffin recipe for five years now and it’s one of the only baked goods in my repertoire that seems to work equally as well in Israel as it does in chutz l’aretz (what is it about the flour that’s so different?!).
Now it’s your turn: Are you a muffin baker? Share your favorite muffin (or quick bread) recipe in the comments section.