Lemon Poppy Seed Muffins

It's amazing how much more baking and cooking I am able to do in the first month of a school term before exams hit. Last weekend I decided to bake muffins for breakfast and wanted to try two different recipes. The first was for an apple cheddar muffin and the second was for a lemon poppy seed. I was hoping that the apple cheddar muffin would turn out to be more on the savory side, especially considering how little sugar the recipe called for, but unfortunately my expectations were not met. The muffin tasted neither cheesy nor like apples...it kind of just tasted like a sweet muffin. As such, I have decided not to post the recipe but for those still interested it can be found here.

As for the lemon poppy seed muffins...those were a hit! The lemon flavor definitely stood out and the glaze on top highlighted the lemon even more. The poppy seeds provided a nice little pop and I also thought they were quite visually appealing. As is my new obsession, I made the muffins in my mini muffin pan but I don't think anyone would have minded a larger, full size muffin. Still, I think the minis always come out looking cute and provide a nice little portion. For those who want more...simply take two :)

Lemon Poppy Seed Muffin
Note: The original recipe was intended for 12 regular muffins. I halved the recipe and was able to get 21 mini muffins. The recipe posted below reflects the quantities I used to make the minis.

• 1 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1 lemon, juiced and zested
• 1 egg
• 1/2 cup sour cream
• 1 tbsp poppy seeds

For the glaze:

• 1 tbsp lemon juice (about 1/2 a lemon)
• 3 tbsp powdered sugar

1. Sift and whisk together the flour, salt, baking powder, and baking soda and set aside.
2. Cream the butter, sugar, and lemon zest until light and fluffy. Beat in the egg.
3. Stir in 1/3 of the flour mixture until just combined.
4. Stir in the lemon juice and half of the sour cream until combined.
5. Stir in half of the remaining flour mixture, then the rest of the sour cream, then the remaining flour, and finally the poppy seeds. Do not overmix with each addition.
6. Line a muffin tin with paper liners or spray with non-stick cooking spray. Fill each cup to the top with the batter and bake at 350 degrees Fahrenheit for 15-20 minutes, or until an inserted toothpick comes out clean. Note: if making in regular sized muffin tins, bake for about 30 minutes.
7. While the muffins are baking, assemble the glaze by mixing the lemon juice together with the powdered sugar.
8. Once ready, remove the muffins from the oven and allow to cool for 5 minutes before lightly brushing the glaze over top. I found it easiest to just pick up the muffin, dip the top in the glaze, then swirl above the bowl to let the excess drip off before placing back upright.