Where to start? Well, lemons make me happy. They do. They smell good, are pretty to look at, and create such a good flavor in baked goods.
I could literally eat lemons sprinkled with sugar, but as some of you might know, that is a no-no from the dentist!
So these muffins will have to do. They are so delicious, I could eat all twelve of them, with extra icing, right away. I do recommend making extra icing.
Lemon Poppy Seed Muffins
Adapted from Baking
For the batter
2/3 cup granulated sugar
zest and 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 buttermilk (learn how to do this at home)
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
2 Tablespoons granulated sugar (for topping the batter before baking)
For the icing
1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice
Place a rack in the center of the oven and preheat oven to 400 degrees F.
Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon.
Whisk in the flour, baking powder, baking soda and salt.
In a medium sized bowl whisk together the eggs, buttermilk, vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together.
When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each would be muffing with granulated sugar.
Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.