Lemon Poppy Seed Muffins.

Sundays are my favorite. But I am really craving Spring time Sundays. Better yet…Summer Sundays. I guess I’ll just have to make believe that it’s not 30 degrees outside. Brrr. Lemon Poppy Seed muffins make me think of Spring, so they were on the menu for this chilly Sunday.

Lemon Poppy Seed muffins with lemon glaze
Makes 12 Muffins
For the Muffins:
2/3 cup sugar
Grated zest 2 lemons
Juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plain Greek yogurt (or sour cream - whichever you prefer)
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds
For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.

Whisk in the flour, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend.
Stir in the poppy seeds.

Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
Cool the muffins completely before icing them.

To make the icing:
Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. 
Stir with a spoon to moisten the sugar, then add enough lemon juice, to get an icing that is thin enough to drizzle from the tip of the spoon.

 Drizzle lines of icing over the tops of the muffins or coat the tops entirely.