Glazed Lemon Poppy Seed Muffins

By sklesley

Ingredients

• Glaze:
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 Tbsp. fresh lemon juice
• 1 cup sugar
• 1/2 stick unsalted butter, room temperature
• 1 Tbsp. grated lemon zest
• 2 large eggs
• 2 tsp. poppy seeds
• 1 tsp. melted butter
• l cup Powdered sugar
• 2-4 tsp. lemon juice

Preparation

Step 1

Preheat oven to 350.

Line muffin tin with paper liners. Whisk flour, baking powder, salt, and soda in a medium bowl.

Whisk sour cream, buttermilk, and lemon juice in a small bowl. Using electric mixer, beat sugar, butter, and lemon zest to blend. Add eggs one at a time, beating well after each addition until light and fluffy. Beat in dry ingredients alternately with liquid mixture. Mix until just blended. Stir in poppy seeds. Spoon into cups.

Bake 20-22 minutes till tester comes out clean. Cool in pan 5 minutes. Remove and cool on rack.

Mix butter, lemon juice and enough powdered sugar to make a glaze. Drizzle over warm muffins. Makes 12 large or 48 mini muffins.