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Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pound unsalted butter
- 3/4 cups plus one tablespoon sugar
- 3 eggs
- 8 ounces sour cream
- 1/3 cup poppy seeds
- 3 tablespoons grated lemon zest
- 1/2 cup each fresh squeezed lemon juice and sugar for glaze
- 1 tablespoon vanilla extract
Details
Servings 12
Adapted from food52.com
Preparation
Step 1
Heather adapted these from a cake recipe she makes all the time, with great success. The muffins are extra-lemony: not only is the glaze made with both lemon juice and zest, but the batter also contains lemon zest. And the poppy seeds aren’t exactly shy. They congregate throughout the rich, buttery muffins like so many hundreds and thousands, providing each mouthful with a delicate crunch. We used a pastry brush to apply a generous amount of syrup to the muffins a few minutes after they came out of the oven. - A&M
heat oven to 350 degrees
cream together the butter and sugar until the mixture is light and fluffy and beat in the eggs one at a time and beat in one tablespoon of the lemon zest, the poppy seeds and the vanilla extract. with the mixer on low beat in about half of the flour. beat in the sour cream and then beat in the rest of the flour.
pour batter into a lined muffin pan and bake for about 20 minutes.
make the glaze by simmering the lemon juice, sugar and zest until the sugar has dissolved. when the muffins come out of the oven, spoon about 1/2 of the glaze over the top. let it sit over night and spoon the rest of the glaze over the muffins when you take them out of the muffin tin the next day. you can cut back on the glaze if you prefer not to have the outside of the muffins so sweet. I like it sweet.
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easy to make and eat... absolutely delicious!
Don't be fooled by my lame pictures of these muffins! These are fantastic and dense and ever so yummy! I decided not to do the glaze because (1) I'm lazy and (2) I found them just right. I don't like things too sweet.
Regarding the instructions 'pour the batter' - um...I found the batter to be so thick that I had to spoon it into the muffin pan. I also needed a few extra minutes of cooking time. Probably an error on my part, but they're awesome. And yes, I licked the bowl. :-)
As a novice baker (yeah, at 40, I'm still a novice), I found it quick and simple.
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