05/19/2014 Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Recipe Courtesy of Mary Wiest

2 cups flour
¾ cups sugar
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
2 eggs
1 tsp. vanilla
½ cup sour cream
¼ cup vanilla yogurt
½ cup melted and cooled butter
Zest and juice of 1 lemon (about 1/8 cup if using bottled lemon)
2 Tbsp. poppy seeds

Preheat oven to 400 degrees. Butter or spray cupcake pan or use paper liners.

In a large bowl, rub the sugar and lemon zest together with a fork until the sugar is moist.

Whisk in flour, baking powder, baking soda and salt.

In another large bowl, whisk sour cream, yogurt, eggs, vanilla, lemon juice and melted butter until well blended.

Pour the liquid ingredients into the dry ingredients. Gently but quickly stir to blend.

A few lumps are normal. Do NOT overmix.

Stir in poppy seeds.

Divide the batter evenly among the muffin cups using a scoop for even muffins.

Bake for 15-18 minutes or until golden brown.

Transfer to wire rack and cool.

Can use a glaze on top or serve as is.