All of a sudden, I can feel spring in the air. The snow is melting and for the first time in months, I shed my winter coat and long sleeves for some lighter spring clothes. This crazy cold stretch is behind us and it’s time for tulips, bunnies and delicious Easter treats.
Today I’m joining one of the sweetest ladies I’ve met through blogging. If you don’t know her already, you must pop on over to her blog and say hi to Jen from Noting Grace. She is hosting the Spring I DIY’ed Blog Hop and I’m so happy to join all these talented ladies this week. If you’re stopping by from Suzy at Worthing Court, welcome! Suzy has such beautiful classic style and each season she decorates so beautifully. Her spring decor is no exception.
My “diy” that I’m sharing today isn’t your ordinary DIY using paint, wood and a couple of power tools. It’s more a DIY in the kitchen…. one bursting with spring flavor.
It’s a delicious muffin recipe bursting with lemon flavor, sprinkled with poppy seeds throughout and topped with a sweet lemony syrup.
(I have to apologize in advance that my recipe isn’t on my usual printable recipe cards!!! I’m in the middle of a blog update and it’s currently unavailable but will update it to a printable as soon as I can!)
Lemon Poppy Seed Muffins
- 3 cups flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tbsp. poppy seeds
- 1 1/4 cups butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 2 tbsp. lemon and zest from 1 lemon
Preheat oven to 375F. Line muffin tins with liners.
- Preheat oven to 375F.
- Line muffin tins with 12 liners.
- Mix together the dry ingredients and set aside.
- In a stand mixer or large mixing bowl, mix together butter and sugar until light and fluffy. Add eggs and yogurt beat thoroughly.
- Add dry ingredients and add only until mixed. (Dough may get “tough” if overmixed.)
- Fill muffin liners with dough and bake for 22-25 minutes or until a toothpick inserted in center is clean.
- Cool on wire rack.
Glaze:
- 2 tbsp. fresh lemon juice
- 1/4 cup sugar
- While muffins are baking, in a small saucepan simmer lemon juice and sugar until it turns into a light syrup, about 5-7 minutes.
- After muffins have cooled, brush each muffin with lemon syrup and serve warm.
These muffins aren’t super sweet which I like. They’re perfect for your morning coffee, for the kids’ lunchboxes or for an after school snack. They freeze really well which is perfect because whenever we bake muffins I wrap half of them individually and freeze them. So quick and easy to grab whenever you need a snack.
I also wanted to share how I brought a little bit of spring to our mainly neutral kitchen. To me, there is nothing that says spring more than tulips. These pretty tulip bunches add the perfect pop of color. Aren’t they so pretty?
If you’ve been following me for any length of time, you know I love trays. Not only are the functional but they’re also perfect for creating vignettes, whether for the coffee table, dining room table, kitchen island or night stand. I used one of my favorite trays to create this little vignette and then added a couple jars of tulips. Add my favorite candle from 320 Sycamore Candle Co. and another little vintage glass bottle and it’s done!
So before you head on your way, be sure to head over to my friend Kristin at White Arrows Cottage and the other ladies sharing their spring DIY’s today and be sure to stop in each day this week so see what the rest of the ladies are sharing!
I DIY-ed That Spring Blog Hop
MONDAY
Repurpose & Upcycle | Thrify and Chic | A Blue Nest | Noting Grace
TUESDAY
My 100 Year Old Home | The Tattered Pew
The Homemaking Momma | She Holds Dearly | Seeking Lavender Lane
WEDNESDAY
Worthing Court Blog | Joy In Our Home | White Arrows Home
Uniquely Taylor Made | Making It In The Mountains
THURSDAY
Beauty For Ashes Home | Cuter Tudor | The Red Painted Cottage
The Honeycomb Home | Designs By Karan
FRIDAY
Deeply Southern Home | Rocky Hedge Farm
Twelve on Main | Life On Summerhill
These look SO yummy Kendra! I love lemon everything and can’t wait to whip up a batch of these to try! Happy Spring my friend!
Thanks so much, my friend! Wonderful to enjoy a real taste of spring today… weather wise and with these muffins! Hope you have a wonderful rest of the week! xo
Those muffins look absolutely delicious!! I’m going to have to try these!
Thank you, friend! Appreciate you stopping by! xo
Those muffins look delicious!
Thanks so much Bree! So glad to be with you this week! xo
Oh these look so delicious! I can’t wait to try these for myself! Thanks for joining us for I DIYed that – I always enjoy seeing what you share!
These muffins sound so good. It is nice to know they freeze well…..I always hate having days and days of the same breakfast!
And I’m always in love with pretty tulips in the spring. Your kitchen looks so spring-y with them!
Thank you, friend! Tulips really do have a way of making any space look springy! (And funny fancy, I eat the same thing for breakfast for months on end 😉 Thanks for stopping by! xo
This is all so pretty Kendra, I have to try those muffins! Happy spring!!
Thanks so much, Roxanne! Happy spring to you as well!
Kendra, these look so yummy!!
Its been so fun being a part of this blog hop.
Thank you, Karan! I’ve loved being in this hop with you as well! Happy weekend! 🙂
These looks so yummy!! Definitely going to have to try this recipe out. Thanks for sharing!
Thank you, Taylor! So happy you stopped by!
Those look delicious! I am gf, df, egg free and refined sugar frew but I have been craving lemon cake and muffins for a few weeks. I always had lemon flavored cake at Easter (before food allergies). Time to start experimenting in the kitchen!
Thanks so much, Amber! Let me know if you tried it! 🙂