Lemon Poppy Seed Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• Zest of 3 lemons
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup sour cream
• 1/2 cup whole milk
• 2 large eggs
• 8 tablespoons unsalted butter, melted
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar, for the glaze
• 2 tablespoons fresh lemon juice, for the glaze

Before you cook

• Heat the oven to 400 degrees Fahrenheit.
• Line a 12-cup muffin tin with paper liners.
• Zest the lemons, then juice them.
• Melt the butter and let it cool slightly.
• Bring the eggs, sour cream and milk to room temperature.

Steps

1. Put the granulated sugar and lemon zest in a large bowl.
2. Rub the zest into the sugar with your fingertips for about a minute, until the sugar is damp and fragrant.
3. Whisk the flour, baking powder, baking soda, salt and poppy seeds into the lemon sugar.
4. Beat the sour cream, milk, eggs, quarter cup of lemon juice and vanilla together in a second bowl.
5. Whisk the melted butter into the wet ingredients.
6. Pour the wet mixture into the dry and fold just until the last streaks of flour disappear.
7. Divide the batter among the lined cups, filling each nearly to the top.
8. Bake for 18 to 20 minutes, until the tops are domed and golden at the edges.
9. Whisk the powdered sugar with the two tablespoons of lemon juice into a pourable glaze.
10. Brush the glaze over the muffins while they are still hot in the tin.
11. Cool the muffins for 10 minutes, then lift them onto a rack.