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Author Notes: I had been craving Lemon Poppy Seed Muffins every since I had a Whole Food one. I was kind of surprised to not find it in several of my baking cookbooks. Finally, I found one in "Entenmann's Big Book of Baking." They came out very moist, sweet, lemony without too many poppy seeds; really good! I used a fondant sugar instead of confectioner's sugar because I can't stand the taste of confectioner's sugar. —jevyn
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter; softened
- 1 cup sugar
- 2 large lemons zested and juiced.
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 2 tablespoons poppy seeds
- Preheat oven to 350 degrees
- Grease a 12 cup muffin pan or line with 12 baking cups
- In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in eggs one at a time, mixing thoroughly. Stir in a third of the flour mixture, until just combined. Stir in the lemon juice, and half or the sour cream until combined.
- Fold in half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Finally stir in the remaining flour and poppy seeds.
- Fill the cups with batter. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and cool for 5 minutes. Brush the lemon glaze evenly on top of each muffin. When cool enough to handle, remove muffins from the cups and cool completely on a rack before serving.
- 1 tablespoon fresh lemon juice
- 3 tablespoons fondant or Confectioner's Sugar
- Mix the lemon juice and powdered sugar together to form a thin glaze.
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