Lemon Poppyseed Muffins

August 12, 2016

• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ½ cup sour cream
• ½ cup buttermilk
• 2 Tbsp fresh lemon juice
• 1 cup sugar
• ½ cup (1 stick) butter, room temperature
• 1 Tbsp grated lemon zest
• 2 large eggs
• 2 teas poppy seeds

Glaze:

• 1 teaspoon melted  butter
• 1 cup powdered sugar
• 4 tsp lemon juice

Preheat oven to 350°F.  Line muffin tins with paper liners.

Combine dry ingredients in sifter. Whisk sour cream, buttermilk and lemon juice in small bowl. Beat sugar, butter, and lemon zest. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl.

Combine dry ingredients alternately with sour cream/buttermilk mixture just until blended. Stir in poppy seeds. Use an ice cream scoop to spoon batter into prepared or paper muffin cups.

Bake 20 – 22 minutes. 

Glaze – Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle glaze over warm muffins.