Simple Muffin Recipe {Lemon Poppyseed Sour Cream Muffins}

This past weekend I felt the urge to make something tasty. Lemon poppyseed muffins came to mind, so I went to Pinterest in search of a good recipe. I came across several I wanted to try, but I didn't have all the ingredients on hand. I finally decided on this recipe (which is adapted from the Taste of Home cookbook) and was happy that I did. They were lemony and delicious. I think what really made this recipe was the sour cream - it added to the richness and helped them to stay moist. Want to make some for yourself? 

For the muffins you'll need:

2 cups white sugar

3 cups flour

1/2 t. baking soda

1/4 t. salt

4 eggs

1 c. sour cream

1 c. butter (softened)

1 T. lemon juice
1 T. Poppyseeds (I didn't use enough, as you can tell from the photos). 

Glaze:

1 c. powdered sugar

1 1/2 T. lemon juice

Directions:
Preheat the oven to 350˚. 

In a large bowl, combine the sugar, flour, baking soda, and salt. Whisk together and set aside. In a separate bowl, combine eggs, sour cream, butter, and lemon juice. Pour the wet ingredients over the dry and stir until well-mixed. Be careful not to over mix or the muffins will be tough. I under mixed one batch of mine, though, and that wasn't a pretty sight either. 

Pour into prepared muffins tins (a little over 3/4 of the way). I made 12 regular and 12 mini muffins. Bake 20-25 minutes (or 15-18 minutes for mini muffins) or until a toothpick comes out clean. 

For the glaze, mix the lemon juice with the powdered sugar a little bit at a time until you reach the desired consistency. I like mine a little runnier than maple syrup.

Pour glaze over cooled muffins and enjoy! 

And just in case you're wondering if they were a hit, Caroline didn't even want to let me finish snapping photos before sinking her teeth (all two of them) into a muffin. She climbed up and decided to be my unofficial taste tester. Needless to say, she loved them. 

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