Sour Cream Lemon Poppy Muffins

• Produce

  • 1 Lemon, Zest and juice of

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1 tsp Lemon extract
  • 3 tbsp Poppy seeds
  • 1/4 tsp Salt
  • 1 Sanding sugar
  • 2/3 cup Sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 3/4 cup Sour cream

• Other

  • 1 cup Confectioner’s star
  • ¼ tsp soda

Found on bakeatmidnite.com

Description

Ingredients

• ⅔ cup sugar
• zest and juice of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp soda
• ¼ tsp salt
• ¾ cup sour cream
• 2 eggs
• 1 tsp lemon extract
• ½ cup vegetable oil
• 3 tbs poppy seeds
• GLAZE:
• 1 cup confectioner’s star
• 2-3 tbs lemon juice
• OPTIONAL:
• Sanding sugar (if you don’t want the glaze)

Directions

• Preheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
• Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
• Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
• In a separate bowl, beat together the sour cream eggs, lemon extract and oil.
• Pour the liquid mixture over the dry mixture and mix until just moistened. Do not overtax! Stir in the poppy sees.
• Divide batter evenly in prepared pan. If you are NOT using the glaze, top each muffin with about 1 tsp of sanding sugar (they can be left plain too).
• Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
• Remove to a rack to cool completely.
• IF USING GLAZE:
• Mix the confectioner’s sugar and lemon juice in a small bowl. Drizzle over cooled muffins.