Sweet Baked Life

my sweet journey through life…


Lemon Poppy Seed Muffins

Swing into spring with these bright and tangy Lemon Poppy Seed Muffins!

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

With all the beautiful things that spring has to offer — why is the rain still lingering? And what’s up with the wind?

Oh well, I guess the rain and wind are just part of the season changing! But I wish it would just be bright and sunny every day!

So, in honor of spring, and all the things I love about this time of year, especially the sunshine, I thought I would delight you with these pretty and pleasing Lemon Poppy Seed Muffins.

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Funny story about these sweet, spring muffins — you see, my teen son has been obsessed with Dutch Bros coffee lately. Don’t you know, EVERY ONE goes there? We have two of these shops close to our home and when my husband is traveling, and I have to take my son to school, he begs me to take him to the “IN” coffee shop. I usually give in (sucker!), as it’s much easier for me to drive through to get my coffee, then make it at home (long story here — see this post).

So, one morning while waiting in the line of (1,000) cars to order, my son happened to spy the menu. He immediately asked, “What are muffin tops?” I quickly looked over to make sure I understood his question, just confirming he was talking about food, not someone’s figure (LOL)! And sure enough this special coffee place was selling the tops of muffins! And, as you know, the best part of the muffin is the TOP! Ingenious!

As I explained a “muffin top” to him, he was intrigued, and asked if he could get one for his breakfast. He scarfed it down immediately and told me it was incredible. Oh no, going to this place on a regular basis could cost me a small fortune!

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Well, that got me to thinking…I  told him that I could make Lemon Poppy Seed Muffins and he could have them for breakfast. He thought that was a good idea, considering it’s a miracle if I can get that boy to eat anything in the morning. The following weekend, I gathered all my ingredients, lemons, poppy seeds, and the basics of flour, sugar and butter and I was happily on my way to bake!

I also decided to double the batch; that way my son could have them for his breakfast, I could take some to work for breakfast or a snack, and I could also give some to my traveling husband — everyone would get a special treat in the morning. And who wouldn’t want sweets for breakfast? No arguments in this family!

These poppy seed scattered muffins hve a dense yet fluffy texture and the combination of sweetness from the sugar and tang from the lemons is perfect! They also have a nice crunch from sugar sprinkled tops! Now, I did not make my muffins as large as the coffee place, but I did get “two thumbs up” from the kiddo! (mom smiling here!)

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life


  • Servings: 12-18
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Tangy Lemon Poppy Seed Muffins | Sweet Baked Life


2 1/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup sugar, plus more for sprinkling
2 large eggs, room temperature
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice
1/4 cup milk, room temperature
1 stick unsalted butter, melted and slightly cooled
2 tablespoons poppy seeds


Preheat your oven to 350 degrees. Line a 12-cup muffin tin with baking cups and set aside.

Into a medium bowl, add flour, baking powder, baking soda, and salt – whisk until incorporated. In another medium bowl, add the sugar, eggs, lemon zest, lemon juice, and milk and whisk until smooth; then whisk in butter. Stir wet ingredients into dry ingredients, and stir until just combined. Then fold in the poppy seeds.

Fill muffin cups about 1/2-3/4 full and sprinkle the tops with sugar. Bake for about 20 minutes, or until slightly golden on the top. Cool for about 5 minutes then transfer to a rack and cool completely. Repeat with remaining batter (depending on your muffin tin, this recipe will either yield 12-18 muffins).

(Note, this recipe can be easily doubled.)

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

Tangy Lemon Poppy Seed Muffins | Sweet Baked Life

If you are in need to of a quick and easy breakfast, whip up a batch of these Lemon Poppy Seed Muffins — they’re delicious and will satisfy you and your family without having to wait in a long line at the hot coffee spot!

Happy Spring!



{recipe adapted from Martha Stewart}



Snickerdoodle Apple Crumble

Warm up on a cold and rainy day with a big serving of this satisfyingly delicious Snickerdoodle Apple Crumble.

Snickerdoodle Apple Crumble | Sweet Baked Life

Yeah…and this is much needed around here! You see, my family had been taking turns with being sick. First it was my son. Poor kiddo was sick right before his winter break and had to endure finals while feeling miserable. Then my husband got the crud about a week later. And me, well, it finally hit me after all of the holiday celebrations and I still have the darn lingering cough!

For almost four weeks our household has been sluggish and under-the-weather. What about you guys? Anyone else sick out there? It’s also been raining here off and on, at times with hard rain and strong wind — not that I really like storms, but we so need the rain in Northern California! And today is no exception; forecast is for heavy rain the entire day.

So, for me, there’s nothing better than having a warm and wonderful treat to enjoy and to take the chill off your cold and tired bones!

Snickerdoodle Apple Crumble | Sweet Baked Life

That’s where this Snickerdoodle Apple Crumble comes into play. This recipe is pretty much an apple crumble, however I decided to replace my standard crumble topping with a snickerdoodle topping that is really out-of-this-world good!

Instead of the flour I normally use for my crumble topping, I added the contents of a boxed snickerdoodle cookie. And it worked. It brought that unique cinnamon/sugar flavor to a whole new level when combined with the tart apples.

Warm. Satisfying. Easy. Addicting!

Snickerdoodle Apple Crumble | Sweet Baked Life

Snickerdoodle Apple Crumble

  • Servings: 8-10
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Snickerdoodle Apple Crumble | Sweet Baked Life

1 box (17.5 oz.) Krusteaz Snickerdoodle Cookie mix plus the cinnamon/sugar topping included
1 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup (1 stick) butter, melted
4 Granny Smith apples, pealed, cored and rough chopped

Turn your oven to 350 degrees.

In a large bowl add the cookie mix and cinnamon/sugar topping, oats and brown sugar and mix to combine. Pour the melted butter on top of the mixture and using a fork, lightly fluff until blended (until soft clumps form, do not over mix).

Put the chopped apples in the bottom of a 11×17-inch baking dish. Then evenly sprinkle the cookie mixture on top. Bake for 40-50 minutes, until hot and the apples are bubbling.

Cool slightly then scoop onto plate or bowl. Can be served warm or cold.

Snickerdoodle Apple Crumble | Sweet Baked Life

So if you’re in need of a little sweet warmth to make you feel better, this Snickerdoodle Apple Crumble is the way to go!

Happy rainy day!



Sour Cream Coffee Cake Muffins

Bring some sweet goodness into your mornings with these Sour Cream Coffee Cake Muffins!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

Are you a fan of coffee cake and looking for an easy on-the-go breakfast? Great, as these Sour Cream Coffee Cake Muffins have all the reminiscent flavors of the coffee cake you love delicately wrapped up in a delicious single-serve muffin.

These gems are light and fluffy and the topping – well, let’s just say amazing!

My favorite part of these muffins is the streusel topping. As a matter of fact, I could probably just eat the brown sugary, buttery stuff all by its self and be a totally happy girl!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

And, if you know me, you know that I am always looking for an easy breakfast that I can grab as I rush out the door.

For me and my family, these turned out to be the perfect, any day breakfast treat. Make them on Sunday and you’ll have something scrumptious to eat in the morning all week-long. That is, if they last that long! You may need to double or triple the recipe if you have several sweet lovers in your home!

Or, you can even make these for a brunch or special breakfast. It’s up to you, but no matter what, I think you will love them!

Sour Cream Coffee Cake Muffins | Sweet Baked Life

Sour Cream Coffee Cake Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Sour Cream Coffee Cake Mufffins | Sweet Baked Life


1/2 cup (1 stick) unsalted butter, softened
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

3/4 cup packed light-brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


Heat your oven to 350 degrees. Spray 12-cup muffin tin with non-stick cooking spray and set aside.

First, prepare the streusel topping by combining the brown sugar, flour, and salt in a medium bowl. Stir gently. Add the chilled butter and using a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs. Or sometimes it’s easier to just use your fingers. Then pop in the refrigerator until ready to use.

To a small bowl, add the flour, baking powder, and baking soda; and whisk until incorporated. Then set aside until ready to use.

In a large bowl of an electric mixer using the paddle attachment, beat the butter, sour cream, granulated sugar and vanilla on medium-speed until light and fluffy. Then beat in the eggs, one at a time, until thoroughly incorporated. Turn your mixer to low, and slowly add the flour mixture until incorporated and smooth.

Divide the batter among prepared muffin cups (filling to 3/4 full). Top generously with the streusel mixture and bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

If you would like to add a simple drizzle; combine confectioners sugar and milk and mix until you get the consistency desired. Drizzle over cooled muffins.

Sour Cream Coffee Cake Muffins | Sweet Baked Life

If your family is anything like mine, they will devour these Sour Cream Coffee Cake Muffins in no time!



{recipe inspired from Martha Stewart}


Pomegranate Jelly

Pure sweetness in a jar! Top your favorite toast, muffin or biscuit with this Pomegranate Jelly and you’ll smile with delight the whole day through!


If you’ve got the winter blues, one taste of this incredible jelly will immediately chase the clouds away and bring a little sunshine to your gloomy day!

This beautiful and tasty jelly only takes a few ingredients, a bit of canning know-how and of course your love for sweets. My friend Linda is a super canner and is always bringing something to the office to tempt everyone!

As you may recall, she also brought me the scrumptious Jalapeno Pepper Jelly – which was both sweet and hot.

This time it’s red, delicious and pure sweetness. If you like pomegranates, you will love this jelly. As a matter of fact, I quickly went through my first jar and was given another to smother on my favorite muffins for breakfast. In my mind, a great way to start the day!

Now, I am not a canner — but if you are, this lip-smacking, vibrant jelly would be a delightful gift to give to family, friends or co-workers during the holidays!


Pomegranate Jelly
(recipe adapted from Linda)

5 cups fresh 100% pure pomegranate juice
8 cups granulated sugar
2 lemons, juiced
8 oz. Certo liquid pectin (2-1/2 pouches)
12 – 8 oz. (1/2 pint) jars, sterilized and hot

Combine pomegranate juice, lemon juice and sugar in a large, stainless steel saucepan. Bring to boil over high heat. Stir in the liquid pectin. Bring to a full rolling boil, and continue to boil for exactly 3 minutes. Remove from heat, and skim off foam.

Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal and process in a boiling water canner for 5 minutes. Remove jars from water and let cool completely. Once opened, store in the refrigerator for up to 1 month.

Note from Linda: If you are making your own pomegranate juice, be sure to process and strain throughly to remove any seeds and pith or your jelly could be cloudy in color and bitter to the taste.

So there you go, fresh Pomegranate Jelly — pure and simple!