The weather has been so fickle here lately…last week was full of 50-degree days, which almost had me tricked into thinking that spring was actually here. This week though, we’re back down to the 30s, and it makes me want to crawl back into bed and hibernate for a couple more months. One thing I love though is that despite the weather, I can always whip up something bright and cheery in the kitchen. These lemon poppy seed muffins from Dorie Greenspan’s Baking From My Home to Yours, one of my all-time favorite baking books, have been on my to-make list for quite a while. They are soft without being overly moist, and the lemon glaze is a lovely finish – perfect for getting you out of that yucky weather funk!
Recipe adapted from Baking From My Home to Yours by Dorie Greenspan.
- 2/3 cup sugar
- Grated zest and juice of 1 Meyer lemon
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 stick butter, melted and cooled
- 2 Tbsp poppy seeds
For the icing:
- 1 cup powdered sugar
- 2-3 Tbsp lemon juice
Preheat the oven to 400 degrees and grease a muffin pan. In a large bowl, rub together the sugar and lemon zest until fragrant.
Whisk in the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the sour cream, eggs, vanilla extract, and butter. Mix together the wet and dry ingredients, but be careful not to overmix the batter. Stir in the poppy seeds.
Divide the batter evenly in the muffin pan.
Bake 18-20 minutes or until a knife inserted in the center comes out clean. Let cool 5 minutes before removing from the pan. Cool completely before icing.