Lemon Poppy Seed Muffins
I did it – I baked with sour cream and it wasn’t gross! These little lemon poppy seed muffins deserve a party!
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
finely grated zest from 2 lemons
2 large eggs
2 tbsp lemon juice
1 cup sour cream
Poppy Seeds (I only used 1/2 tbsp, but if you don’t mind them getting stuck in your teeth and you like the crunch, use 1 tbsp or more)
Preheat your oven to 350 degrees F.
Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.
In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.
Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.
Line a muffin tin with paper baking cups or spray with cooking oil. If you are making regular sized muffins, it will be about 12. I made mini muffins and got 36.
Fill each muffin only have way full. Bake about 25-30 minutes for regular muffins, or 12-14 minutes for mini muffins or until a toothpick inserted in the center comes out clean.
Adapted from AmericanFood.About.com
And look what I found.. I think I was in 1st or 2nd grade and came up with the idea to turn our watermelon fruit bowl into a bunny for an easter party. I was super proud of it, so that white sign next to it said “This idea came from Beth.” Haha.
Linking to these parties!