These muffins are amazing! I had been wanting to make these for a while now and so yesterday I was feeling tired and baking always makes me feel good so I decided to make these. I often substitute refrigerated lemon juice in recipes but for sure don’t do that in this recipe. The fresh lemon juice makes a big difference, plus you need the peel. Buy 2 lemons for this recipe since it calls for some fresh lemon juice in the icing. It tastes so amazing. Another thing I love about these is they aren’t too sweet to eat for breakfast.
Lemon Poppy Seed Muffins with Lemon Glaze
Grated zest of 1 lemon
Juice of 1 lemon
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 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds
2-3 tablespoons fresh lemon juice
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.