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Category: Muffins
Prep Time: Cook Time: Total Time:
For the muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1 stick melted butter, cooled
2 tbsp poppy seeds
For the icing:
1 cup confectioners sugar
2-3 tbsp fresh lemon juice
Preheat oven to 400. Butter or spray 12 regular-size muffin tins or 24 mini-muffin tins. In a large bowl, rub the sugar and lemon zest together with you 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 the whisk or a rubber spatula, gently but quickly stir to blend. Do not worry about being thorough-a few lumps are better than over mixing the batter. Divide the batter evenly among the muffin cups. Bake for 18-20 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. Mix the icing and lemon juice and drizzle over muffins.
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LEMON POPPY SEED MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
For the muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1 stick melted butter, cooled
2 tbsp poppy seeds
For the icing:
1 cup confectioners sugar
2-3 tbsp fresh lemon juice
Preheat oven to 400. Butter or spray 12 regular-size muffin tins or 24 mini-muffin tins. In a large bowl, rub the sugar and lemon zest together with you 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 the whisk or a rubber spatula, gently but quickly stir to blend. Do not worry about being thorough-a few lumps are better than over mixing the batter. Divide the batter evenly among the muffin cups. Bake for 18-20 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. Mix the icing and lemon juice and drizzle over muffins.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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