Chocolate Lemon Poppyseed Muffins

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!

crumb ingredients

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.


muffin ingredients

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

Salt—½ 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.


Bon appétit!

Spicy Pineapple Margarita Cupcakes

How are we at Cinco de Mayo again already?! Wasn’t I just making that Mexican Hot Chocolate Cake?! While I am not complaining—the quicker the days go by, the sooner I get to marry the handsome man in my life!—it’s just hard to believe May is here already.

These unreal and unbelievably tasty cupcakes were inspired by one of my most wonderful of friends…all because we love our margaritas, and she sure loves hers spicy.

So, there’s this little restaurant in downtown Charleston, Black Sheep, and they have all things we seem to love the most. Chips, salsa, guacamole, beer, and, most importantly, margaritas! Their margs are the size of my head (almost!) and only $4.50 during Happy Hour…2 being my limit. I am a house margarita kind of gal, but my food and drink enthusiast friend, Elena, gets the Spicy Pineapple Margarita, extra spicy, please. She tells them exactly how she wants it each time, the hotter the better, and won’t take it any other way!

This all started last year when the weather began to get toasty a little earlier than we thought, so patio happy hour it was—time to vent, get sort of sun burnt, and each pick out, without knowing, what would be our go-to drink in the many months to come.

Now, here we are, over a year later, too many margaritas down to say, and we are all moving in the next handful of months to places far too far from one another—yes, tears all around, my friends!

So, to highlight an amazing friend, and a holiday that I will forever love, I made these salty, spicy, sweet little cakes! Moist pineapple cupcake, check! Tart and spicy jalapeño lime curd, absolutely! And what is better than some sweet tequila buttercream? Nothing if you ask me! Naturally, you top these drinks-in-cake-form with a little bit of salt or sugar, and there you have it. Whether throwing a little 5th of May fiesta, lounging on your porch, or wishing safe travels to one of your nearest and dearest friends, there’s hardly a better addition to the party than these Spicy Margarita Cupcakes!

cake ingredients

Butter, room temperature—2 oz, or 4 TBL/½ C

Sugar—4 oz, or ½ C


Vanilla—1 tsp

Flour—6 oz, or 1 C

Baking Powder—1 ¼ tsp

Salt—½ tsp

Milk—2 oz, or ¼ C

Pineapple Chunks—3 oz, or ½ C



Preheat your oven to 350˚ F.

In the bowl of your mixer, cream together the butter and sugar.

Add in the egg and vanilla, making sure to scrape down the sides of the bowl.

Sift together the flour, baking powder and salt.

Combine the milk and pineapple chunks—blend them together.

*Note: if you do not have a blender, chopping the pineapple into tiny pieces will be just fine!*

Alternate adding some of the dry ingredients with the pineapple milk until all is added.

Line a cupcake tin with liners and fill each one up about ¾ of the way.

Bake in your preheated oven for 20-22 minutes, until the cake springs back when touched.

Allow to cool completely before cutting out the middles to fill with curd.


curd ingredients

Lime Juice—3 oz, or ½ C

Egg Yolks—3

Sugar—4 oz, or ½ C

Butter—2 oz, or 4 TBL

Salt—1 tsp

Jalapeño—½, split with seeds



In a small saucepan, combine the lime juice, sugar, butter, salt and chopped jalapeño.

Put the egg yolks in another bowl large enough to temper into.

Bring the lime juice mixture to a boil.

Once boil, slowly temper it into the egg yolks—doing this by constantly whisking the yolks and slowly streaming in the boiling liquid, maybe sure not to cook the eggs.

Transfer everything back into the small saucepot and bring to a second boil, constantly whisking.

When it comes to a second boil, strain the curd (catching the jalapeño) into a heatproof container, covering very tightly on the curd with plastic wrap so that no film will form.

Refrigerate until you are ready to use.

To use—cut out the centers of the cupcakes and put about 1 tsp of curd (or however much to fill it) in the centers, and then top with the buttercream.


buttercream ingredients

Butter, room temperature—4 oz, or 1 stick

Confectioner’s Sugar—9 oz, or 1 ¾ C

Tequila—1 oz, or 2 TBL



In the bowl of your mixer, cream the butter until smooth.

Slowly add in the sifted confectioner’s sugar.

Once all is added, scrape down the sides of your bowl.

Stream in the tequila.

Turn the mixer up to high so that the buttercream becomes nicely whipped and white.

Pipe onto your cupcakes!—I use a star tip, but any can be used or you can smear it on with a spatula.

Sprinkle the top with either some salt or sugar for added flavor and texture!


Bon Appétit!