Lemon Poppy Seed Muffins

Light and refreshing sweet treat for a quick summer breakfast.

Light and refreshing sweet treat for a quick summer breakfast.

Lemon Poppy Seed Muffins

12 Servings - Serving Size: 2 Muffins

Lemon Poppy Seed Muffins

Light and refreshing sweet treat for a quick summer breakfast.

Ingredients:

    Muffins
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 2 cups flour all purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 1 stick butter softened
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 2 teaspoons poppy seeds
  • Glaze
  • 6 tablespoons powdered sugar
  • 4 teaspoons lemon juice

Directions:

    Muffins
  1. Preheat oven to 350F.
  2. Line muffin pans with paper liners.
  3. Whisk sour cream, milk and 2 tablespoons lemon juice in small bowl to blend.
  4. Whisk flour, baking powder, salt, and baking soda in medium bowl.
  5. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend.
  6. Add eggs to the sugar/butter mixture 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl.
  7. Beat in dry ingredients in 3 additions alternately with sour cream/milk mixture in 2 additions.
  8. Mix just until blended.
  9. Fold in poppy seeds.
  10. Spoon batter into prepared muffin cups filling 2/3 full.
  11. Bake muffins 20–22 minutes or until toothpick inserted into center comes out clean.
  12. Cool in pans 5 minutes.
  13. Remove muffins from pans and cool on wire rack.
  14. Glaze
  15. Whisk powdered sugar and 4 teaspoons of lemon juice until smooth.
  16. Drizzle glaze over tops of muffins.
http://www.thehungryhoarder.com/2012/06/09/lemon-poppy-seed-muffins/

Recipe adapted from Delish

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