Lemon Poppy Muffins

Step 1

Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.

Step 3

With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)

Step 4

Prepare the glaze: Whisk together confectioners’ sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.