Lemon Poppyseed Muffins

These muffins are one of my favorite on the go breakfasts because they are tart, tangy, and freeze well. I like to make a big batch and freeze them so that I can grab one when I need to eat quickly.

This recipe is very easy, but it bursts with tart lemons and nutty poppy seeds. To make the flavors pop even more, I drizzle the muffins with a gooey lemon glaze and more crunchy poppy seeds. If you freeze the muffins, I would top them with the glaze and poppy seeds just before eating them instead of before freezing. It will make the muffins taste fresher, and the glaze will have a better texture.

Since these are lemon poppyseed muffins, you would expect a lot of poppy seeds. A tablespoon doesn't sound like much, but wait until you mix the poppy seeds in before increasing the amount. Remember, you want to have a lemon muffin studded with poppy seeds, not a mass of poppy seeds barely held together by some muffin batter. This applies to most recipes; personally, I stick with the original recipe the first time and adapt it to fit my taste once I make it again.

If I'm running late in the morning, I can only have breakfast if it's quick and easy, so I make sure I have a batch of these in my freezer. They are the perfect treat to wake up to!

2/3 Cup Sugar
1 Lemon
2 2/12 T Lemon Juice
2 Cups Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Sour Cream
1 tsp Vanilla
1 Stick Butter, Melted
1 T + 1 tsp Poppy Seeds
1 Cup Powdered Sugar

Heat oven to 400F and line muffin tins with paper cups.

Rub the sugar and the zest of the lemon together. Whisk in the flour, baking powder, baking soda, and salt.

Whisk the sour cream, eggs, vanilla, juice from the lemon, and butter together in another bowl. Pour into the flour mixture and stir to combine. Fold in 1T poppy seeds.

Divide the batter between the cups and bake for 16-18 minutes or until cooked through.

Meanwhile, combine 1 1/2 T lemon juice and the powdered sugar. Gradually add the remaining lemon juice until it forms a thin glaze. Drizzle on the cooled muffins and sprinkle with remaining poppy seeds.

Makes 12
Recipe Adapted from Dorie Greenspan