Lemon Poppy Seed Muffins

I cherish the solitude of spring mornings. When I can overcome my bad habit of hitting the snooze button, I like to get up and go for a jog around our neighborhood. It gets light out very early this time of year and it’s so peaceful watching the sunrise, hearing the birds wake up, breathing in the smell of freshly-cut bright green grass, and dodging emo middle schoolers who emerge to wait for the bus to pick them up.

Lemon is a quintessential flavor of spring. Whether it’s in a sweet or savory dish, lemon adds a bright punch of flavor. I used up an old bag of lemons and made these lemon poppy seed muffins to bring into share with my coworkers. They were a big success and I came home without any leftovers.

This is a recipe from Dorie Greenspan, one of my newly-found favorite bakers. Everything of hers that I have tried has been great and I am definitely going to add her baking books to my collection.

If you’re looking for a great spring breakfast treat, give these muffins a try. You won’t be disappointed.

Lemon Poppy Seed Muffins

Yield: 12 large muffins

Ingredients

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds

Directions

1. Preheat the oven to 400 degrees F. Line a 12 cup cupcake tin with paper liners. Set aside.

2. In a large bowl, use your fingers to mix the sugar and lemon zest together until the zest is evenly distributed and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

3. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well combined. Pour the liquid ingredients over the dry ingredients and gently stir until just mixed. Sprinkle in the poppy seeds and fold into the dough. Don’t over mix! Divide the batter evenly among the muffins cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold.

5. To make the glaze, whisk together the lemon juice and powdered sugar in a small bowl until smooth. Place a cookie sheet under the cooling rack to collect excess glaze. Carefully drizzle the glaze over each muffin. Allow the glaze to harden slightly.

6. Store leftovers in an airtight container at room temperature.

Source: Kitchen Confit, originally from Dorie Greenspan