Lemon Poppy Seed Muffins

• 2 cups Flour
• 2 Tablespoons Poppy Seeds
• 2 teaspoons Lemon Zest
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt (heaping)
• 10 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Sugar
• 2 whole Large Eggs, At Room Temperature
• 3/4 cups Sour Cream At Room Temperature
• 6 Tablespoons Whole Milk At Room Temperature
• 1/4 cups Lemon Juice
• 1/2 teaspoons Vanilla Extract
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 Tablespoon Unsalted Butter, melted
• 1/4 teaspoons Vanilla Extract
• 1 pinch Salt
• 2 Tablespoons Lemon Juice Or More To Taste

1. Preheat oven to 400u0b0F. Line or grease 12 muffin cups. Combine dry ingredients (flour, poppy seeds, lemon zest, baking powder, baking soda, salt) in a large bowl.
2. In a standing mixer or large bowl with beaters, cream together butter and sugar on medium speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. In a small bowl, whisk together sour cream, milk, lemon juice and vanilla. Add mixture to mixing bowl and stir to combine. Add dry ingredients in 2-3 additions and mix over low speed until just combined. Do not over-mix.
3. Divide batter evenly among muffin cups, filling to the top. Bake in center rack of oven for about 15-20 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes. Remove muffins from pan and allow to cool completely on wire rack.
4. While muffins cool, prepare the glaze. In a medium-sized bowl, combine powdered sugar, butter, vanilla and salt. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. Enjoy.

flour, poppy seeds, lemon zest, baking powder, baking soda, ubc, butter, sugar, eggs, ube, milk at, ubc, vanilla, powdered sugar, unsalted butter, ubc, salt, lemon juice

Taken from tastykitchen.com/recipes/breads/lemon-poppy-seed-muffins-7/ (may not work)