It’s Mother’s Day, it’s Mother’s Day!
I mean how can one not be this excited?! I am in love with my mom and my birthday always falls right around this weekend (sometimes on the big day!), and so there are always celebrations galore. Go figure that I would do another muffin recipe—last year I literally posted Mother’s Day Muffins…
This year we are going crazy with freshness, lightness, and chocolateyness. I don’t know about you, but it seems like moms are just obsessed with that in desserts. Something about the simplicity, the vibrancy, the freshness in lemon that seems to scream Moms are going to love me!
Then I added in chocolate, because, well, chocolate, my friends…and topped them with a crumb. Let me tell you, a lemon poppyseed muffin with a crumb topping is a game changer! The addition of a couple of unexpected things in these little muffins is what really makes it unique for me—who am I kidding, was chocolate really a huge surprise?! But definitely a good one!
So, my friends, if you’re looking to wow mom, who you all should if you’re close enough to be with yours (sadly, West Virginia to Maine isn’t driving distance…), these will do the trick! I mean how many times has she woken up to breakfast in the oven, the coffee brewing, maybe some beautiful tulips on the table and Michael Bublé playing in the background?! For the almost 26 years of my life, my mom always does all of those things for me, she’s basically Superwoman, and I have no clue how she gets it all done.
This Sunday I encourage you to swap places with her for just the one day—let her eat in the living room and you make her bed!—all starting with a little coffee, a couple of these Chocolate Lemon Poppyseed Muffins, and a crazy amount of love!
Brown Sugar—2 oz, or ¼ C
Flour—3 oz, or ½ C
Butter—2 oz, or ¼ C/4 TBL
Combine brown sugar and flour together in a bowl.
Cut the butter up into hazelnut-sized cubes.
Add the butter in with the dry ingredients and mix.
Using either a pastry cutter or your hands, rub the butter into the sugar-flour until it resembles little bits of sand.
Set aside until ready to use.
Butter, room temperature—4 oz, ½ C/8 TBL
Sugar—6 oz, or ¾ C
Greek Yogurt—4oz, or ½ C
Vanilla Extract—1 tsp
Flour—12 oz, or 2 C
Baking Soda—1 tsp
Baking Powder—1 ¼ tsp
Poppyseeds—0.25 oz, or 1 TBL
Lemon Zest—1 medium lemon
Lemon Juice—4 oz, or ½ C
Dark Chocolate Chips—6 oz, or 1 C
Preheat your oven to 375˚ F.
In the bowl of your mixer, cream together the butter and sugar.
Scrape down the sides of your bowl and add in the eggs, one at a time.
Add in the vanilla and Greek yogurt—mix until all combined.
Sift together your flour, baking soda, baking powder and salt.
Add the lemon zest and poppyseeds.
Slowly add this to your mixer, making sure to scrape down the sides of the bowl when needed.
Once you have added all of the dry ingredients, slowly stream in the lemon juice.
Add the chocolate chips.
Line a muffin pan, and fill each cup ¾ of the way with muffin batter.
Sprinkle a healthy sized portion of the crumb you made on top, making sure to cover the top completely.
When you have filled all of your cups, put in your preheated oven and bake for 18-20 minutes, until slightly golden on top.
Remove from the oven and allow to cool slightly before eating.