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Lemon Poppy Seed Muffins

Ingredients

  • ⅔ cup sugar
  • grated zest and juice of one lemon
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter melted and cooled
  • 2 tablespoons poppy seeds

Lemon Glaze

  • 1 cup confectioners’ sugar sifted
  • 2-3 tablespoons fresh lemon juice

Instructions

  • Center a rack in the oven and preheat the oven to 400 degrees.
  • Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  • In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong.
  • Whisk in the flour, baking powder, baking soda and salt.
  • In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
  • Pour the liquid ingredients over the dry ingredients and gently stir to blend.
  • Don't overmix.
  • Stir in the poppy seeds.
  • Divide the batter evenly among the muffin cups.
  • Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
  • Cool the muffins completely on the rack before icing them.

To Make the Icing

  • Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon.
  • Drizzle glaze over the muffins.