What you need,
2/3 cup granulated sugar
The zest and juice of 1 large lemon
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ cup sour cream (or plain Greek yogurt would work too)
2 large eggs
1 tsp. vanilla
½ cup butter, melted and cooled slightly (as usual I used
salted butter so I left out the salt)
2 tbsp. poppy seeds
For the icing,
1 cup icing sugar
2-3 tbsp. fresh lemon juice
Heat the oven to 375 degrees. Line a muffin tin with paper
liners and set aside.
In a large bowl combine the sugar and lemon zest. Rub the
sugar and zest together with your fingers until the sugar is moist and
fragrant.
Whisk in the flour, baking powder, baking soda and salt if
you are using it.
In a separate bowl stir together the sour cream, eggs,
vanilla, lemon juice and butter until well combined.
Add the liquid ingredients to the dry and stir just to combine
do not over mix or you will get tough muffins, no one wants that!
Gently fold in the poppy seeds.
Divide the batter evenly into the muffin cups.
Bake for 18-20 minutes, until the tops are golden and a
toothpick comes out clean.
Cool the muffins in the tin for 5 minutes then transfer to a
wire rack to cool completely.
While the muffins are baking make the icing. In a bowl stir
about 1½ tablespoons of the lemon juice into the icing sugar. Continue adding
more lemon juice until you get a thick but still runny icing.
Once the muffins are fully cooled, drizzle the icing over
the tops.
Muffins are always best same day but you can store them in
an airtight container for 2 days. You can even freeze them for up to a month.
Jen of My Tiny Oven
