2 cups flour (I split it 50% AP, 50% Cake flour, it makes it a bit fluffier)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups Milk, soured with 2 tbsp lemon juice (the original recipe called for Kefir or buttermilk, I like the taste of the milk + lemon juice better)
LEMON GLAZE
3 tablespoons Powdered sugar
2 teaspoons Lemon juice
Optional toppings: Almond slivers or shaved almonds
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1. In a large mixing bowl, whisk together the dry ingredients.
2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and soured milk/kefir/or buttermilk and stir.
3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.
4. Preheat oven to 350ºF. Divide batter evenly into greased muffin cups. For full size muffins, bake on rack in the middle of the oven for 17-19 minutes. You know they’re done if a round toothpick inserted into a muffin pulls out without any dough sticking to it. If using a mini muffin pan, bake for around 10 minutes. Optional: If you’re planning on adding some almond toppings you’ll want to sprinkle them on about 5 minutes before the muffins are done.
5. Remove from the oven and top with the glaze, using a pastry brush.
6. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.
Makes 12 muffins
