From Two Peas & Their Pod
Makes 12 muffins
Sharp, sweet, light, delicious. The sour cream makes these muffins extra light and tender. The presence of salt delivers a fantastic full flavour, saving the recipe from being a one-note wonder. The only tip I have is not to over-mix the batter; You want to see some lumps of flour.
- 2/3 cup sugar
- Grated zest and juice of 1 lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- 1 cup icing sugar, sifted
- 2-3 tablespoons fresh lemon juice
- Centre a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 moulds in a regular-size muffin pan or fit the moulds with paper muffin cups.
- In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
- Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don’t overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the centre of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mould. Cool the muffins completely on the rack before icing them.
- Put the icing sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve.