Once upon a time, I let a Tampa friend borrow my muffin tray. A few months and a few ugly muffin recipes later, I decided it was time to bite the bullet and buy a new tray. I also decided it was time to bake a Joy the Baker recipe and use Matt’s temporary move as an excuse.
I was excited to try Joy’s lemon poppy seed muffin recipe partly because I love a good lemon poppy seed combo, but mostly because I had never baked anything using browned butter.
The browning butter how-to seemed like common sense. But after a while of butter that wasn’t browning, I started googling on my phone. I came across this instructional and was glad I did. The time it takes to go from unbrowned to almost burned butter is… not that long. I tasted my browned butter to make sure it didn’t taste torched before pouring it into the batter.
After mixing in the poppy seeds, I scooped a big ol’ spoonful of batter into my mouth. I blame a lifetime of impatience for my love of dough and lack of fear for raw eggs. I poured the rest of the dough into muffin cups, knowing a dough this good would yield a delish muffin.
I couldn’t decide whether or not I wanted to ice these muffins until taking a bite (sorry Matt, you only get 11 muffins). I came to the conclusion that if you wanted these to be a breakfast muffin you should skip the icing and, in turn, skip the associated AM sugar coma that would follow. However, if you want to deliver dessert muffins to friends, then icing these muffins is the way to go.
I’m off to deliver these sweet treats! Hope you all had a wonderful weekend!