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Ingredients
- FOR THE MUFFINS:
- 2/3 cup sugar
- Grated zest 2 lemons
- 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
Details
Preparation
Step 1
1. 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.
2. 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.
3. Whisk in the flour, baking powder, baking soda and salt.
4. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
4. 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.
5. 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. Makes 12 Muffins
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