Lemon Ricotta Poppyseed Muffins

Happy Fourth! The best way to start a day filled with lots of quality family time and kitchen prep is to eat a solid breakfast. These lemon ricotta poppyseed muffins give you a little sweetness and tangy, zesty freshness on the go; just one muffin is substantial enough to get you going in the morning or to stave off your pangs of hunger before the grill’s ready in the afternoon. The ricotta is essential to its crumbly, scone-like texture and the light lemon flavor of each bite is bright and refreshing.

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Lemon Blackberry Ricotta Muffins

Good news and good food are both meant to be shared. As everyone knows, finding a summer job/internship these days can be frustrating and fruitless. When the internship you want is in the arts, and it’s paid… well, you can pretty much reduce your chances to something along the lines of winning the lottery. Well, this post is about good news right? I won the lottery! I got the internship!

So in celebration of my 40 hours/week workweek this summer (so much for lazy days at the beach and baking as much possible), I thought I would share these amazing (and fruitful, ha!) muffins. I know that when I’m rushing out to catch the early bus, these will keep me sane. Good news and good food: mutually reinforcing.

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Pumpkin Chocolate Chip Loaf

Last spring break, I got to visit New York City with family. I wish at the time that I had been a food blogger then, because now I know that bloggers really have the best recommendations as to where to go eat. I relied on Yelp!, which gave me some pretty good options, but I neglected so many landmark bakeries, restaurants, and cafés that I pretty much smack myself every time I think or hear about places like Butter, Per Se, or Magnolia Bakery. I know, right, these places are like really famous and critically acclaimed, so I must be an uncouth cave-dweller, right? I just didn’t know about them when I was a sophomore in college. All I had in my mind was to hit as many art museums as possible while in the Big Apple. Now that food blogging had introduced me to this world, you can bet that I won’t be letting good eats slip by me like that.

Speaking of good eats, this quickbread recipe is from New York’s Baked. It’s in their first cookbook, Baked: New Frontiers in Baking. Now, I don’t know if they’re necessarily dessert frontiersmen as they so claim, but this pumpkin chocolate chip loaf was very very yummy. It was a perfect way for me to redeem myself for my failure to even know of Baked’s existence when I was in New York. Moist and spicy with the luxurious sweetness of chocolate and the subtle richness of pumpkin, this pumpkin chocolate chip loaf is enjoyable at all times of the day.

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Double Chocolate Raspberry Muffins

The raspberries were on sale at Ralph’s. Beautiful, juicy, succulent perfection. I felt myself succumbing. But what did I want to do with them? After a bit of a cookie phase here on KbK, I thought that muffins would be a good choice. But the muffins had to be decadent and delicious… which naturally brings me to chocolate.

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Cinnamon Swirl Muffins

One of the best things about the mornings for me on a normal school day is a refreshing bowl of Cinnamon Toast Crunch cereal. Sugary, spicy, and perfect with icy milk, the only downside is the soggy pieces that are inevitably left behind. These moist, springy muffins are a great way to get that light cinnamon taste in the morning when you need to grab something and go.

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Blueberry Muffins with Cinnamon and Brown Sugar Crumble

Yummy and moist!I barely modified a recipe called “To Die For Bluberry Muffins” from Allrecipes.com. I replaced the white sugar in the crumble with cinnamon and brown sugar.

The muffin is moist, with crunchiness and texture in the right places. Fresh blueberries is a must for this; otherwise, the gushing blueberry nebulas will be sorely absent.