Lemon Poppy Seed Muffins

Ingredients

• 3 Cups Flour
• 1 Cup Sugar
• 2 Tablespoons Poppy Seeds
• 1 Tablespoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/4 Cups Sour Cream
• 1 Lemon (zested)
• 1/4 Cup Whole Milk
• 1 teaspoon Vanilla Extract
• 2 teaspoons Almond Extract
• 2 Eggs (room temperature)
• 1/2 Cup Canola oil
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Whole Milk
• 1/4 teaspoon Almond Extract
• Lemon Juice (from 1/2 lemon)
• Sugar (Coarse, for topping)

Instructions

1. 1

   --- For The Muffins ---

2. 2

   Preheat the oven to 400 degrees and line muffins tins with paper liners or spray with nonstick spray.

3. 3

   In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.

4. 4

   In a small bowl, combine sour cream, zest, milk, vanilla, almond, eggs, and oil.

5. 5

   Carefully pour the wet ingredients into the dry and stir just until combined using a rubber spatula in a folding motion. Do not over stir! Batter will be thick due to the sour cream. Fill muffin tin wells full with batter and place in the oven Immediately lower the temperature to 375 degrees and bake for 15-20 minutes or until an inserted toothpick comes out clean.

6. 6

   --- For The Glaze ---

7. 7

   While muffins are baking, make your glaze by whisking together ingredients. If you want a thicker glaze, add more powdered sugar or less milk. Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.