Ingredients
2 c. flour
2 tsp. baking powder
¼ tsp. baking soda
scant ½ tsp salt
2 Tbs. poppy seeds
½ c. butter, room temperature
2/3 c. granulated sugar
zest of 2 lemons
(Blend the above together)
2 large eggs
½ c. buttermilk
¼ c. sour cream
1 tsp. vanilla
¼ - ½ tsp. lemon extract
juice of 1 lemon, about 3 Tbs. (leave the pulp in)
sugar for topping the muffins before baking
Glaze (after the muffins are completely cooled):
Juice of one lemon (strained of all pulp)
1 c. powdered sugar
Preparation
Combine the dry ingredients and set a aside. Cream the butter, add in the sugar/zest mixture. Add the remaining wet ingredients and mix well. Add the dry ingredients and mix just until the dry ingredients are moistened. Scoop into prepared muffin cups. Top with a sprinkle of granulated sugar.
Bake at 375 for 25-30 minutes
Once the muffins are completely cooled dip the tops in the glaze.
