Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These little goodies are divine! And you're going to want more than one!

2/3 cup granulated sugar
Zest and juice of 1 lemon
2 cups all-purpose flour
2 tsp. baking powder
1/4 baking soda
1/4 tsp salt
3/4 cup buttermilk or sour cream
2 large eggs
1 tsp vanilla
1 stick (8 Tbsp.) butter, real butter, melted until browned and cooled.
2 Tbsp poppy seeds
2 Tbsp sugar

Now for the Glaze

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.  

In a large bowl, rub 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, buttermilk (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 for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.  

Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.  If you’re freezing the cupcakes for future eating, skip the glaze.  It doesn’t freeze well.