Lemon Poppyseed Muffins

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I do NOT have a great Lemon Poppyseed Muffin recipe yet. BUT I do have a few ways to dress up your favorite recipe. A friend of mine had a baby shower this weekend, and I was asked to make these. The recipe itself still has some work to be done- I am just not thrilled with the texture of the ones I have tried. But I filled them with a Lemon-Cream Cheese, and topped them with Lemon Syrup and Candied Lemon Slices. That would compensate for pretty much any texture you may not be 100% happy with.

For the lemon syrup (Brushed on as they were pulled from the oven) I boiled 1/2 cup fresh lemon juice, 1/4 C water, and 3/4 C Sugar together until the sugar was dissolved.

For the Candied Lemon Slices, I sliced lemon very thin and simmered in the lemon syrup until the lemon slices turned translucent. Then I pulled them out and just placed one on top of each muffin with a little kiss of extra Lemon-Cream Cheese.

Here you can kind of see the Lemon Cream Cheese filling. It is just cream cheese with a lemon's worth of zest and juice. I filled the muffin cups about 1/3 of the way with batter, put in a dollop of the cream cheese, and added another 1/3 of batter. Leave the last 1/3 for expansion.

I have done this with an assortment of different muffins: carrot, blueberry, etc. And it's always a cute way to dress them up. PLUS it is the beginning of citrus season, so explore what combinations suit you, and enjoy!

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Country Momma Cooks