Lemon Poppy Seed Muffins

Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.

In a large bowl bowl combine the flour, baking powder and salt together.

In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.

Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.

Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.

Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.

Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.

Drizzle the lemon glaze over the cooled muffins and enjoy.