Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins Recipe

 #Lemon #Poppy #Seed #Muffins #Recipe

(Makes 12 regular sized muffins)

Ingredients:

• 2/3 cup white sugar
• grated zest of 1 and 1/2 lemons
• lemon juice of 1 lemon (use leftover lemons for tasty tea)
• 2 cups all-purpose flour (equivalent to 8.4 ounces)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter (equivalent to 1 stick)
• 2 tablespoons poppy seeds

Directions:

1. Preheat the oven to 400 degrees F.  Grease a muffin pan or if you are using paper cups place them into the pan and grease them anyway.  (It makes the paper cups way easier to peal off when you eat the muffins.)
2. Place the butter in a microwave safe bowl and melt it.  Once it’s melted let it cool.
3. In a large bowl, mash together the sugar and lemon zest.  I used a spatula.
4. Add in the flour, baking powder, baking soda, and salt and whisk everything together.  Set aside the dry ingredients.
5. In a small bowl, mix together the sour cream, eggs, vanilla extract, lemon juice, and melted butter.  Make sure the melted butter is not hot because you don’t want it to make scrambled eggs.
6. Pour the wet ingredients into the dry ingredients and mix everything together, until just combined.
7. Stir in the poppy seeds.
8. Pour the batter evenly into the 12 prepared muffin cups and bake them for 15 to 20 minutes or until a tester inserted comes out clean.
9. Let the muffins cool in the pans for a few minutes and then remove them to a wire rack to cool completely.

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