Happy Tuesday! I hope you all had a fabulous Easter! Mine was....well....interesting. More details later in the week.
Those of you that follow me on Twitter know that I went a little nuts ordering plants last week. I can't wait until they all arrive - especially my Meyer Lemon Trees!! I'm so excited to make this recipe with my own lemons. :-)
Lemon Poppy Muffins
2/3 cup granulated sugar
zest and 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 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted
2 tablespoons poppy seeds
2 tablespoons granulated sugar (for topping the batter before baking)
Glaze: 1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice
In a large bowl, mash the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, or sour cream, vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each would be muffing with granulated sugar.
Bake at 400 degrees for 15-18 minutes (until the tops are golden and a skewer inserted in the center of the muffin comes out clean). Let cook on a wire rack for 5-10 minutes before glazing.
What's cooking in your kitchen?