I love muffin tops.
Big, fat, fluffy and, at times, juicy muffin tops.
Not the kind that hang out from the sides of your jeans…but the kind that you peel off the top of a big, fluffy and delicious muffin.
I tend to only eat the top off of my muffins and then either send the bottom half Mikey’s way, or toss it (don’t get me wrong, though, if it’s a really good muffin I’ll eat the bottom in about one giant bite).
The tops of these muffins are only a teeny bit better than the bottoms…so you can eat in all in just a few big chomps.
These muffins are technically vegan, but I didn’t have anything but cow’s milk on hand so they are not. But it’s super easy to make them vegan by using soy milk/whatever milk you have on hand.
The sweet glaze and the light hint of lemon is so light and refreshing. And I always love the little crunch that comes from the addition of a poppy seed.
I remember as a kid my best friend used to always choke on her food when she ate at out house because my Dad would always tell funny/weird stories during meal time. One particular memory that sticks out is the time that my Dad told her that her bread had “puppy seeds” in it. He started going into this long, detailed story about how puppy seeds grew inside flowers, and they were filled with tiny little puppy faces that would bark at you. He told us that you could pick the flower, bring it home and then the seeds would grow into full dogs. He tried to make us feel guilty for eating the poor, cute little puppies and my friend, Sean, just couldn’t take it. She started laughing and choking and I’m pretty sure she had to run and spit out her “puppy seed” bread so she didn’t choke to death.
It was always (and still is) an adventure during meal time at the Russell household.
Mikey's In My Kitchen 