Lemony Poppy Seed Muffins

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1/4 cup lemon juice
• 3 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds

1. Preheat oven to 375u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest.
2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
3. Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

butter, sugar, eggs, sour cream, lemon juice, lemon extract, vanilla, lemon zest, flour, baking powder, baking soda, salt, poppy seeds

Taken from www.tasteofhome.com/recipes/lemony-poppy-seed-muffins/ (may not work)