Lemon Poppyseed Muffins

I had been looking for something to take to a family reunion to eat for breakfast. I love muffins and thought these sounded really good. They are so good. Orrin kept saying, "Mom they taste like lemonade."

Recipe by: Dorie Greenspan

2/3 cup sugar

grated zest and juice of 1 lemon

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream (I used light sour cream)

2 large eggs

1 teaspoon pure vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds

icing:

1 cup confectioner's sugar

2-3 tablespoons fresh lemon juice (I used more, Port kept saying it wasn't lemony enough.)

Preheat oven to 400 degrees.Spray muffin tin with nonstick cooking spray.In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda, and salt.In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!Divide the batter evenly among the muffin cups. Bake 18-20 minutes.Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing. (I put the glaze on them as soon as they were on the cooling rack and still hot. It was great. It created kind of a crunchy glaze on them. SO GOOD!!!)