3 cups unbleached all-purpose flour
1 cup sour cream
3 eggs
1/3 cup lemon juice
1½ teaspoons baking soda
½ teaspoon salt
1½ teaspoons baking powder
1½ teaspoons vanilla extract
¼ cup poppy seeds
¾ cup unsalted butter, softened
1 teaspoon grated lemon zest
1 cup plus 2 tablespoons sugar, plus additional for garnish

1. Preheat the oven to 375 F. Line 30 muffin cups with paper liners.

2. Sift together the flour, baking powder, baking soda, and salt

3. Cream the butter and sugar in the large bowl of an electric mixer at medium speed until fluffy, scraping the side of the bowl often. Add the eggs, one at a time, beating well after each addition.

4. Add the flour mixture alternately with the sour cream, lemon juice, and vanilla, beating at low speed until blended. Fold in the poppy seeds and lemon zest.

5. Fill the lined muffin cups two thirds full. Sprinkle the tops with sugar, if desired.

6. Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean. Cool the muffins on a rack before serving.

Makes 30 Muffins
 

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