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My family and I recently adopted an adorable Shih Tzu puppy about a week ago. His name is Mochi. We’ve discovered that having a new puppy in the house is a lot of work! We walk him first thing in the morning at about 6 a.m. and keep an eye on him every minute so he doesn’t get into mischief. My family’s morning routine has gotten more complicated!

I’ve been looking for ways to make things easier in the morning. We used to make eggs in the morning, but little pupper goes nuts when he smells eggs! It’s harder to cook with him scampering about.

Simplifying the Morning Routine

To make our mornings less rushed, I’ve found a delicious lemon crumb muffin recipe that I bake the night before. The muffins can be paired with a cup of coffee – Folgers® K-Cup® Pods make brewing a hot cup of coffee quick and easy.

Mochi is super active in the morning and is always up to something! 

My family is very discerning when it comes to coffee, so I can only buy the best.  Folgers has been making great tasting coffee for more than 150 years. I love the Folgers® K-Cup® Pods because we get the same Folgers taste in a more convenient way.

We like the Folgers K-Cups in Classic Roast® and Morning Cafe®. We especially love the Classic Roast®, which is a medium roast and has the aroma and flavor of fresh-brewed, Mountain Grown® coffee. The Morning Cafe® is a light roast and is good for when we prefer a bright and mild brew.

For a less chaotic morning, I keep our Folgers K-Cups and clean mugs by our coffee maker. I set out my clothing for the day the night before so I can dress more quickly. Our puppy isn’t house trained yet, so we need to someone to watch him at all times.

When we need more Folgers K-Cups, I head to my local Stop and Shop’s coffee aisle and pick up some more.

I baked some lemon crumb muffins earlier this week and need to make some more! These delicious muffins are flavored with lemon zest and lemon juice and pair perfectly with a cup of Folgers coffee.

We’ve only had Mochi for about a week now. Hopefully, our simplified morning schedule will help us settle into a comfortable routine with our new pet. If you’d like to try my new lemon crumb muffin recipe, see the recipe below.

Lemon Crumb Muffin Recipe

Ingredients:

Directions:

1. Preheat oven to 350°F. Line a muffin pan with 10 paper liners. 
2. In a medium bowl, prepare crumb topping. Whisk together the dry ingredients. Melt the butter in a small bowl. Slowly add the dry ingredients to the melted butter. Blend together with a fork until only small pieces remain. Set the crumb topping aside. 
3. In a stand mixer, cream the butter and granulated sugar together. Add the egg and mix until fully combined. Add the vanilla, lemon zest and lemon juice. Mix. Add salt, baking powder and flour, and mix well. Add the sour cream, mixing well. Use a large spoon to fill the paper liners.
4. Coat each batter portion with the crumb topping.
5. Bake for 18-20 minutes. Cool in the muffin pan for 5-10 minutes. Transfer the muffins to a wire rack to cool further. 

Lemon Crumb Muffins

2018-02-06 21:31:08

Light and fluffy lemon muffins flavored with lemon zest and juice.

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Prep Time

10 min

Total Time

30 min

Prep Time

10 min

Total Time

30 min

Crumb Topping

1. 1/4 cup butter, melted
2. 3/4 cup all purpose flour
3. 2 tablespoons granulated sugar
4. 2 tablespoons light brown sugar

Batter

1. 1/4 cup butter, softened
2. 1/2 cup granulated sugar
3. 1 egg
4. 1/2 teaspoon vanilla extract
5. Zest of 1 lemon
6. 2 tablespoons fresh lemon juice
7. 1/4 teaspoon salt
8. 1 1/2 teaspoon baking powder
9. 1 cup all purpose flour
10. 1/2 cup sour cream

Instructions

1. Preheat oven to 350°F. Line a muffin pan with 10 paper liners.
2. In a medium bowl, prepare crumb topping. Whisk together the dry ingredients. Melt the butter in a small bowl. Slowly add the dry ingredients to melted butter. Blend together with a fork until only small pieces remain. Set the crumb topping aside.
3. In a stand mixer, cream the butter and granulated sugar together. Add the egg and mix until fully combined. Add the vanilla, lemon zest and lemon juice. Mix. Add salt, baking powder and flour, and mix well. Add the sour cream, mixing well. Use a large spoon to fill the paper liners.
4. Coat each batter portion with the crumb topping.
5. Bake for 18-20 minutes. Cool in the muffin pan for 5-10 minutes. Transfer the muffins to a wire rack to cool further.

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