I made these for my cute friend Lindsey’s bridal shower last Saturday. They turned out cute and delicious.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) butter, softened
1 tablespoon grated lemon zest
2 – 4 teaspoons poppy seeds
1 teaspoon melted butter
powdered sugar, as much as needed
4 teaspoons lemon juice
1 Preheat oven to 350. Line muffin pans with paper liners.
2 Whisk first 4 dry ingredients together in a medium bowl.
3 Whisk sour cream, buttermilk and lemon juice together in a small bowl.
4 Beat sugar, butter and lemon zest on low until well combined. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients in 3 additions alternating with sour cream mixture in 2 additions. Mix just until blended. Stir in poppy seeds and scoop into liners.
5 Bake until toothpick inserted in center comes out clean, about 20 -22 minutes. Cool in pans 5 minutes then remove to cool completely.
6 Mix together glaze ingredients to desired consistency and drizzle over cooled muffins.
Yield: 24 regular size muffins
recipe from Thibeault’s Table