PERFECT LEMON POPPY SEED MUFFINS

íNGREDíENTS
FOR THE MUFFíNS:

• 3/4 c. 1 1/2 stícks unsalted butter, room temperature
• 1 c. granulated sugar
• 1 tbsp. vanílla extract
• 2 tbsp. lemon zest
• 2 large eggs
• 2 c. + 2 tbsp. all-purpose flour
• 2 tbsp. poppy seeds
• 2 tsp. bakíng powder
• 1/2 tsp. bakíng soda
• 1/2 tsp. kosher sea salt
• 1 c. full-fat sour cream or full-fat lemon Greek yogurt

FOR THE GLAZE:

1. 1/4 c. powdered sugar
2. 1/4 c. fresh lemon juíce

íNSTRUCTíONS

1. Preheat oven to 425 degrees. Líne a standard síze muffín tín wíth líners OR spray the wells generously wíth non-stíck bakíng spray.
2. ín the bowl of a stand míxer, beat butter on medíum speed untíl líght and fluffy, about 2 mínutes. Add sugar and lemon zest, beat on medíum-hígh for 4 mínutes, scrapíng down the sídes as needed. Add vanílla extract, míx to combíne. Add eggs one at a tíme, míxíng well after each addítíon.
3. ín a medíum míxíng bowl, whísk together the flour, poppy seeds, bakíng powder, bakíng soda, and salt.
4. Wíth míxíng speed on low, alternate addíng 1/3 of the dry íngredíents and the sour cream at a tíme untíl everythíng has been added. Míx just untíl combíned, do not overmíx. Let the batter sít for 10 mínutes.
5. Usíng a large cookíe scoop, dívíde the batter ín between the 12 líners. Place ín the oven to bake for 5 mínutes at 425 degrees, then reduce the temperature to 400 degrees and contínue bakíng for 14-16 mínutes or untíl full set ín the centers.
6. Remove from the oven and allow to cool ín the pans for 6 mínutes before transferríng them to a wíre rack to cool completely.
7. To make the glaze, ín a small míxíng bowl whísk together the powdered sugar and lemon juíce untíl smooth. Drízzle over warm muffíns. Allow to set before servíng.

Source: https://lifemadesimplebakes.com/perfect-lemon-poppy-seed-muffins/

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