2 cups all-purpose flour
2/3 cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons salt
2 tablespoons finely grated lemon zest (from approx. 2 lemons)
2 lightly beaten eggs
3/4 cup sour cream
1/2 cup unsalted butter (1 stick, or 8 tablespoons), melted and cooled
1/2 cup freshly squeezed lemon juice (from approx. 1 1/2 lemons)
2 teaspoons vanilla
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 400° and grease a muffin pan.
In a large bowl, whisk all dry ingredients (including lemon zest) and set aside.
In a medium bowl, whisk wet ingredients together and then pour into dry mixture.
Stir until just combined, being careful not to over mix.
Pour into prepared muffin pan.
Bake mini muffins for 10 minutes, and regular muffins for 18 – 20 minutes, or until toothpick comes out clean.
Cool pans on a wire rack.
Make glaze by combining sugar and lemon juice until you reach the consistency of honey.
Drizzle over mostly-cooled muffins and enjoy!