There's a notion known as the lemon law which has to do with the reimbursement for recently-purchased vehicles that fail to meet certain standards. A hilarious episode of the sitcom How I Met Your Mother centered on the idea of applying the law to dating--you don't like your blind date after five minutes? No problem, the date's off, your night is saved! I submit that we should also be able to apply it to an ordered meal.
Why not? If the food is gross or far from what I anticipated and I'm not able to choke it down, should I be forced to pay for it? Probably. Definitely. But that's just something to consider.
Working in a bakery means I've tried many, many types of muffins, and I'll state with confidence that these are the most cake-like I've ever had. Their texture is delicate and as fluffy as a down pillow, and each bite just dissolves in the mouth. Plus, they're adequately sweet without being a sugar-rush source. The simplest of all crumb toppings (three basic ingredients!) just contributes to the magic, adding a buttery richness and textural contrast all at once. The lemon flavor is bright and the overall effect is an enjoyable one.
Bonus: You can make the batter and topping ahead of time and keep it in the fridge for days, nay, weeks! Look somewhere else for a fiber-filled, nutritious, and minimally tasty muffin, my friends. This is dessert for breakfast, and the lemon law need not be applied.
Luxurious Lemon Muffins
(adapted from these)
(makes 24 huge muffins)
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.