Lemon Poppyseed Muffins

Yet again in the search for the perfect muffins. Browsing through my Recipes-Sweet board this morning these stuck out. Just made the batter and it was DELICIOUS! I modified the recipe a bit to what I had and higher altitude. Note that this is one of the weirdest recipes I've tried for mixing the batter but it still looked good. Just took them out of the oven. They are soooo good! Tender, lemony, poppy seedy! On a couple I put a little bit of powdered sugar glaze. You can go either way. Hope you love these too!

Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
finely grated zest from 1 lemon (I also used pulp)
2 large eggs
2 tbsp lemon juice (fresh squeezed from lemon)
1 cup sour cream
Poppy Seeds (I only used 1/2-3/4 tbsp)

Directions
Preheat your oven to 365 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.

In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.

Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.

Line a muffin tin with paper baking cups or spray with cooking oil. If you are making regular sized muffins, it will be about 17. 

Fill each muffin only have way full. Bake about 15-20 minutes for regular muffins, or 6-12 minutes for mini muffins or until a toothpick inserted in the center comes out clean.

Thanks to The First Year Blog.