Love to be in the Kitchen

Lemon Poppy Seed Muffins with Lemon Glaze

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Lemon Poppy Seed Muffins with Lemon GlazeThese 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

adapted from Dorie Greenspan
Makes 12 Muffins
For the Muffins:
2/3 cup sugar
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
For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another 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, with a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough a few lumps are better than over-mixing the batter. 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 1/2 tablespoons of the lemon juice.  Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat the tops entirely.

 

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