Wednesday, March 9, 2011

Lemon Poppy Seed Muffins

I've been wanting to try these for a while now and had the perfect opportunity last night when my hubby announced that he needed to take some kind of breakfast food in the morning for a teacher birthday celebration that apparently they do once a month. So although it was late, I enjoyed making them (and tasting them)! The glaze on the top is a MUST!! So good!

Lemon Poppy Seed Muffins

1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sugar
3 Tablespoons poppy seeds
1 Tablespoon lemon zest (next time I think I'd actually use a little more...I like a strong lemon flavor!)
1 cup sour cream
1 egg
2 teaspoons vanilla
Glaze:
1/2 cup powdered sugar
1 Tablespoon lemon juice
1/2 teaspoon vanilla

Add together flour, baking soda, salt, sugar, poppy seeds and lemon zest in a bowl. In another bowl combine sour cream, egg, melted butter and vanilla. Add to dry ingredients and stir just until moistened. Do not overstir. This makes a stiff dough...more the consistency of cookies than cake, so don't fret when this happens...that's the way it's supposed to be!

Spoon batter into prepared muffin pans (greased or with liners). Fill 2/3 full. If you have a large cookie scoop that works perfect!

Bake at 400 degrees for 15-17 minutes or until lightly browned. Remove from pan and cool on rack.

For Glaze: Add together powdered sugar, lemon juice and vanilla in a bowl. Stir until smooth. Drizzle over the top of the muffins.

Makes 1 dozen muffins.
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