by Cindy
In my quest to use all of my fresh lemons, I came across this recipe. If you're a lemon lover, this recipe will be a hit with you. It's got great lemon flavor because of all of the lemon zest. Lemon zest is wonderful, and really does add intense lemon flavor to a recipe. I love the microplane gadgets used to get the zest from fresh citrus fruits. They do the trick with ease. Cooking with lemons makes me anticipate the warm summer days to come. I love the change of seasons - so bring on spring!!
Lemon Poppy Seed Muffins with Lemon Glaze
makes 12 muffins
2/3 cup sugar
grated zest 2 lemons
juice of lemon
2 cups all-purpose flour
2 t baking powder
1/4 t salt
3/4 c sour cream
2 large eggs
1 1/2 t pure vanilla extract
1 stick (8 T) unsalted butter, melted and cooled
2 T poppy seeds
Icing
1 cup powdered sugar, sifted
2-3 T fresh lemon juice
Preheat oven to 400 degrees F. Put paper liners in a 12 hole muffin pan. Place muffin pan on a baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
Whisk in the flour, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend. Do not over blend - a few lumps are better than over blending the batter. Stir in the poppy seeds.
Bake for 18 to 20 minutes, or until tops are golden and a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
Put powdered sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get the icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat tops entirely.
makes 12 muffins
2/3 cup sugar
grated zest 2 lemons
juice of lemon
2 cups all-purpose flour
2 t baking powder
1/4 t salt
3/4 c sour cream
2 large eggs
1 1/2 t pure vanilla extract
1 stick (8 T) unsalted butter, melted and cooled
2 T poppy seeds
Icing
1 cup powdered sugar, sifted
2-3 T fresh lemon juice
Preheat oven to 400 degrees F. Put paper liners in a 12 hole muffin pan. Place muffin pan on a baking sheet. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
Whisk in the flour, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend. Do not over blend - a few lumps are better than over blending the batter. Stir in the poppy seeds.
Bake for 18 to 20 minutes, or until tops are golden and a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
Put powdered sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get the icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat tops entirely.
adapted from
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