Lemon Poppy Seed Muffins, Glazed

I was in the mood for a quick muffin to make this morning, not that most muffins aren't quick and easy to make anyway. Just put the wet in one bowl and the dry in another bowl and combine. Can't get easier than that!
I've made lemon poppy seed muffins before but that recipe used yogurt and this one calls for sour cream. The recipe is from one of my favorite bakers, Dorie Greenspan, so you just know the recipe will be great..and it is!
The lemon flavor really comes through with zest, juice and more juice in the glaze. They are moist, lemony and addictive!


In a large bowl, rub the sugar and lemon zest together with your fingertips til the sugar is moist...

And the fragrance of the lemon is strong ( and wonderful!).

Then whisk in the flour, baking powder, baking soda and salt.

In another small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter til well blended.

Then pour the wet into the dry ingredients and with a rubber spatula, gently stir to blend. Remember, don't overstir. Some lumps remaining are okay.

Stir in the poppy seeds.

Then scoop the batter into your prepared muffin cups.

Bake for 18 to 20 minutes or til the tops are golden and a thin knife inserted into the center comes out clean.

Cool the muffins completely before glazing them.

Lemon Poppy Seed Muffins, Glazed ( from Dorie Greenspan's book, "Baking From My Home to Yours)

Muffins: Makes 12 regular size

2/3 cup sugar

Grated zest and juice of 1 lemon

2 cups AP flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

2 large eggs

1 tsp. vanilla

1 stick unsalted butter, melted and cooled

2 tbsp. poppy seeds


Glaze:

1 cup confectioners' sugar

2-3 tbsp. fresh lemon juice

Position rack in the center of oven. Preheat oven to 400 and butter muffin cups or line with paper liners.

1. In a large bowl, rub the sugar and lemon zest together with your fingertips til the sugar is moist and the fragrance of the lemon is strong.

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

3. In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter til well blended.

4. Pour the wet into the dry ingredients and stir gently with a rubber spatula. Don't overstir, some remaining lumps visible are okay.

5. Stir in the poppy seeds.

6. Scoop the batter among the muffin cups evenly.

7. Bake 18 to 20 minutes, or til the tops are golden and a knife inserted into the center comes out clean.

8. Transfer to a wire rack and allow to cool 5 minutes. Then remove each muffin from its mold.

9. Make the glaze by placing the confectioners' sugar into a small bowl and adding enough lemon juice to make a smooth thin glaze.

10. Once the muffins are completely cooled, drizzle the glaze over the muffins.