SOUR CREAM LEMON POPPY MUFFINS

However, any recipes I’ve ever made came up very short, either on flavor or texture. Many lacked a depth of lemon flavor, but worse yet, most were dry even on the first day and inedible on the second.

I was searching for yet another recipe to try when I came across one I found on Google. I thought this one had possibilities because it included sour cream as an ingredient. Any cakes I’d made with sour cream had incredible texture, so this was worth a try.

The first batch of muffins I made from this recipe were an improvement over all the others, but it was still not quite right. Again, it was the texture.

These had a slightly less dry texture, yet they were dense and I could tell that the next day, they’d be dry. Then it dawned on me why every single recipe had the dryish texture–it was the butter.

Now, you’d think butter would make them soft, but it doesn’t. Then I remembered one of the nicest textured muffins I make is made with oil, and quite a bit of it too. Those are my Pumpkin Oat Muffins.
What I did was replace the melted butter with oil and also replace the vanilla with real lemon extract. I got the results I was after for years. Light, soft and very lemony!

INGREDIENTS

• ⅔ cup sugar
• zest and juice of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp soda
• ¼ tsp salt
• ¾ cup sour cream
• 2 eggs
• 1 tsp lemon extract
• ½ cup vegetable oil
• 3 tbs poppy seeds

GLAZE:

• 1 cup confectioner’s star
• 2-3 tbs lemon juice

OPTIONAL:

• Sanding sugar (if you don’t want the glaze)

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
2. Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
3. ..........................................

for full instruction please see : bakeatmidnite.com

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