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Ingredients
- Glaze:
- 1 3/4 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds (optional)
- 1/2 cup unsalted butter, softened
- 1 cup Tate+Lyle® Organic Pure Cane Sugar
- 2 eggs
- 1/2 cup sour cream (any fat content)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- zest of 1 lemon (about 1 teaspoon)
- 1 cup powdered sugar
- 2 Tablespoons fresh lemon juice
Preparation
Step 1
Preheat oven to 375*F.
Line a muffin pan with paper liners, or spray lightly with cooking spray. I used a silicone mini muffin pan and did not need to use cooking spray or liners.
In a large bowl, combine flour, baking soda and salt, then set aside.
In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).
Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.
Slowly pour in the bowl of flour and blend just until fully incorporated.
Scoop batter (using a cookie scoop if available) into prepared pan.
Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes.
Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.
Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).