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| Lemon Sour Cream Poppy Seed Muffins! |
It's Improv Cooking Challenge time for January, hosted by Frugal Antics of a Harried Homemaker, and I'm so glad that the two secret ingredients are lemon and sour cream! It's like a burst of sunshine hit my kitchen, cheering up the middle month of winter when I'm dreaming of springtime and cherry blossom buds...
The beauty of freshly zested lemon: take a deep breath and imagine the smell!
Dig right in and rub the sugar and lemon zest between your fingertips until the sugar feels moist and your fingers smell fragrant and lemony!
Poppy seeds--another sign of spring to come!
Get ready to squeeze!
Divide batter into 12 greased muffin cups, or use paper liners
I made a glaze and poured it over the top...definitely makes the muffin complete!
Look at this dense, moist, cakey texture :)
Don't forget the shopping list!
Lemon (Sour Cream) Poppy Seed Muffins
from Dorie Greenspan's Baking From My Home To Yours
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 (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds
Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another 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, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
*My glaze: Dissolve 1/2 cup sugar in 2 tablespoons hot lemon juice.
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