Wednesday, February 29, 2012
Lemon Poppy Seed Muffins
slightly adapted from Brown Eyed Baker, which she adapted from
Makes 12 muffins
2/3 cup granulated sugar
grated zest of 1 lemon
juice of 1 lemon- I used 2 tablespoons and wouldn't use less
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
1/2 cup unsalted butter, melted and cooled
1 1/2 tablespoons poppy seeds
1. Place a rack in center of oven, and preheat the oven to 400 degrees F. Spray a regular sized muffin pan with baking spray, or line with paper liners.
2. In a large bowl add the sugar and the lemon zest and rub it together with your fingers until the sugar is moist and the lemon fragrance is strong. Mix in the flour, poppy seeds, baking powder, soda, and salt. In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice and the melted butter until blended. Pour the liquid ingredients in with the dry ingredients and mix together just until blended. Don't over mix! That will cause a tough crumb. Divide the batter among the 12 muffin cups.
3. Bake in preheated oven for 18-20 minutes. Tops will be golden and tooth pick inserted will come out clean. Remove from oven and cool for 5 minutes. Carefully remove each muffin from pan.
4. There was not a recipe for the glaze given, so I mixed together 1 cup powdered sugar with enough fresh lemon juice to make a glaze. Drizzle glaze over the muffins. Enjoy!
Store muffins in airtight container.