We made countless muffins when I owned a catering company. They were always very popular, and we served a wide assortment of them with refreshing summer luncheons, or winter menus. I love them with breakfast casseroles, but I especially love this one in the spring and summer.
Lemon Poppy Seed Muffins
PREP TIME: 15 minutes COOKING TIME: 18-20 min. QUANTITY: 30
Ingredients
- 3 cups Unbleached Flour
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ¾ cup Unsalted Butter (softened)
- 1 cup plus 2 Tablespoons Sugar
- 3 Eggs
- 1 cup Sour Cream
- 1/3 cup Lemon Juice
- 1 ½ teaspoons Vanilla Extract
- ¼ cup Poppy Seeds
- 1 teaspoon grated Lemon Zest
- Paper muffin cup liners
GLAZE
- 2 cups Powdered Sugar
- 2 Tablespoons butter (softened)
- 1 teaspoon Vanilla
- 3-4 Tablespoons Milk or Half-and-Half
Instructions
- Preheat oven to 375 F
- Place muffin paper liners in pans
- Sift together flour, baking soda, baking powder, and salt. Set aside
- In large mixer bowl, cream butter and 1 cup plus 2 Tablespoons of sugar at medium speed until fluffy. Scrape bowl often
- Add eggs, one at a time, beating well after each addition
- Add flour mixture alternately with sour cream, lemon juice, and vanilla; beat at low speed until blended. Fold in poppy seeds and lemon zest
- Fill regular size muffin cups 2/3 full
- Bake for 18-20 minutes in 375 F oven
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