Lemon Poppy Seed Muffins

Preheat the oven to 375°F. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon extract, vanilla extract and lemon zest.

In a second bowl, whisk the flour, baking powder, baking soda and salt.

Make the muffin batter

Gradually add the flour mixture to the creamed mixture just until moistened. Gently fold in the poppy seeds. Editor's Tip: Don't overmix the batter! Mix the ingredients until just combined to prevent dense muffins.

Grease a muffin tin. Pour the batter evenly between the wells. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Remove to a wire rack, and serve warm. Editor's Tip: You can make a dozen regular-sized muffins as shown here or use a jumbo-sized muffin tin to make six larger muffins as directed on the recipe card.