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