Prep time: 15-20 minutes

Cook time: 20-22 minutes

Materials:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup sugar
• 2 eggs
• 1 tbsp. vanilla extract
• 1/2 cup unsalted butter softened and cooled
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup poppy seeds

Icing Materials:

• 1 cup powdered sugar
• Juice of 1 lemon
• Additional poppy seeds for topping

Process:

1. Preheat the oven to 350 degrees F and line a muffin tin with some cupcake liners. Set aside.
2. In a mixing bowl combine the flour, baking powder, baking soda and salt. Mix roughly and set aside.
3. In a separate mixing bowl mix together the sugar and eggs (using a hand held mixer) until pale in color and fluffy.
4. Gradually add in the softened butter and vanilla extract.
5. Add in the sour cream and mix well to combine.
6. Add in the juice and zest of the lemon, mix well to incorporate.
7. Add in the dry ingredient and mix only long enough to incorporate.
8. Fold in the poppy seeds and again mix only long enough to incorporate.
9. Using a large ice cream scoop, scoop the batter into the prepared cupcake liners.
10. Bake 20-22 minutes or until fully cooked through (skewer or toothpick inserted into the muffin comes out clean) and let them cool completely.
11. To make the icing combine the powdered sugar and lemon juice.
12. Pour about a tbsp. of the icing onto each muffin.
13. Sprinkle with additional poppy seeds and ENJOY!