Lemon Poppy Seed Muffins

I've been really wanting poppy seed muffins, so I finally got around to finding a recipe and making them!

**This recipe was good. Although I found that after following the directions exactly, my batter was a little dry (almost like cookie dough!), so I ended up adding about a 1/4 cup milk. I think next time around I would still add the milk, but possibly even increase the sour cream for more moistness!

Lemon Poppy Seed Muffins

From My Home To Yours pages 10 & 11

12 muffins

FOR THE MUFFINS
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

**~1/4 cup milk

FOR THE ICING
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Grease regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

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. Whisk in the flour, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or 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. (Over mixed batter will result in mountain peeked muffins :))

Divide the batter evenly among the muffin cups.

Bake for 16 to 20 minutes, or until the tops are golden and a thick knife (I used a toothpick) 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.

TO MAKE THE ICING

Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely (by dipping into glaze).