Lemon Poppyseed Muffins

Since we’re leaving for the summer, I’ve been trying to clean the refrigerator, cupboards, and the counters. We’ve had a lemon sitting around in our fruit basket for a few days and I figured the only time I’d use it was if I made muffins. Luckily our friend Eric was staying with us this past weekend so baking a full batch of muffins wasn’t a big deal (it’s hard for the two of us to eat 12 muffins). I whipped these up in a matter of minutes and we ate them right out of the oven. They were warm, soft, and had a subtle lemon flavor. They were the perfect start to our morning.

Lemon Poppyseed Muffins
2 c. all-purpose flour

8 tbsp. (1 stick) unsalted butter, room temperature
1 c. sugar
2 eggs

1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. vanilla extract
Zest of 1 lemon + 1 tbsp. lemon juice
2 tbsp. poppy seeds
1 c. sour cream (or yogurt)

1. Preheat the oven to 350˚ F. Line a muffin pan with liners.
2. In a medium mixing bowl, combine flour, poppy seeds, baking powder, baking soda and salt. Whisk to combine. Set aside.
3. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 1 minute. Beat in the eggs one at a time, mixing after each addition. Add the lemon zest and vanilla extract.
4. With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
5. Fill each muffin tin ⅔ of the way full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean (these muffins don’t get very brown on top). Remove from oven and let cool in the pan for 10 minutes. Transfer muffins to a wire rack to cool completely.
Adapted from Joy of Baking- Poppy Seed Muffins | Makes approximately 12-15 muffins