Lemon Poppy Seed Muffins

These muffins have been on our menu for weeks now.

I finally broke down and made them this weekend.

They were ridiculously tasty and off the charts awesome! The bright, citrus-y, lemon-y appearance and flavor were the perfect combinations to usher in spring's arrival.

It calls for half a cup of buttermilk and we all know that absolutely any treat that calls for buttermilk is going to be sinfully good!

There is a glaze that goes with this muffin and it is the perfect compliment to it. We tried the muffin by itself, then dipped it in the glaze and o.m.g! The glaze....is. a. must. Do not doubt the power of that glaze!

Not a huge fan of poppy seeds? Leave em' out.

I have only made this recipe once and it will definitely be going into our favorite's file. I'm planning on testing out different citrus flavors...orange being one of them ;)

Make these muffins today for your family. They will love ya for it!

Lemon Poppy Seed Muffins

(makes 12 large muffins or 48 mini muffins)

Ingredients:

• 2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tbsp. fresh lemon juice
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 tbsp. grated lemon zest
• 2 large eggs
• 2 tsp. poppy seeds (optional)
• Ingredients for the Glaze:
• 1 tsp. melted butter
• Bag of powdered sugar
• 4 tsp. lemon juice

Directions:

1. Preheat oven to 350 degrees.

2. Line muffin/cupcake tin with liners. Spray each liner with non-stick spray.

3. In a medium bowl, whisk the flour, baking powder, salt, and baking soda. Set aside.

4. In a smaller bowl, whisk sour cream, buttermilk, and fresh lemon juice. Set aside.

5. Using an electric mixer, beat together the sugar, butter, and lemon zest. Add eggs, one at a time, beating after each one until mixture is light and fluffy.

6. Beat in dry ingredients alternately with the buttermilk mixture. Mix just until blended.

7. If wanting poppy seeds, stir them in.

8. Using an icecream scooper, spoon batter into prepared muffin tin.

9. Bake for 20-22 minutes or until toothpick inserted into each one comes out clean. The muffins should be a little brown on the top.

10. Let cool for 10 minutes.

11. For the glaze, mix together the butter, lemon juice, and enough powdered sugar to form the consistency of a glaze. Drizzle glaze over each muffin.

**Libby's Notes: You will have to eye ball how much powdered sugar you will need for the glaze until you feel it is consistency you want.

Recipe Source: Adapted from the blog, Thibeault's Table. Original recipe found here.