Lemon Poppyseed Muffins

Several weeks ago I went on a stay-cation with my boyfriend's family. Taylor's mother asked me to make something during the week, so I decided to go with lemon poppyseed muffins for breakfast. They turned out pretty yummy!

Ingredients

Muffins:

2 cups all purpose flour

1 tsp baking powder

1/2 tsp kosher salt

1/4 tsp baking soda

1/2 cup Sour Cream

1/2 cup buttermilk

2 tbsp fresh lemon juice

1 cup sugar

1/2 cup {1 stick} unsalted butter, room temp.

1 tbsp grated lemon zest

2 large eggs

2 tsp poppy seeds

Glaze:

1 tsp melted butter

powder sugar

4tsp lemon juice

Directions

Oven: 350

Line muffin tins with paper liners or non-stick spray.in medium bowl. In a medium bowl, whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda. In a small separate bowl, whisk sour cream, buttermilk and lemon juice to blend. In a large bowl, using electric mixer, beat sugar, butter, and lemon zest to blend. Add eggs 1 at a time to the large bowl, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients alternating with sour cream/buttermilk mixture. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups. Bake muffins 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack. 

 Mix together melted butter, lemon juice and enough powdered sugar to make a glaze. I was hungry and I made the mistake of not waiting to drizzle the glaze over. So, wait till muffins are cooled and drizzle or pipe glaze over tops of warm muffins.

LATER RATER

Makes 48 mini muffins or 12 large muffins