Glazed Lemon Poppy Seed Muffins - Saturday Blog Showcase #20

This weeks Saturday Blog Showcase is being hosted by Lori of All That Splatters.   

Since the creation of the SBS I  have tried at least 20 new recipes. All of which have been found on other blogs.  It isn't always easy but I am committed to trying at least one new recipe a week.

If you would like to participate this week post a recipe that you   found on another blog, and link your post to Mister Linky on All that Splatters. 

This week I'm showcasing a recipe for Glazed Lemon Poppy Seed Muffins that I found on Delish, a blog hosted by Ashley.  Ashley has been blogging since 2006 and you will find many wonderful recipes as well as photos on her lovely site.  This muffin was sweet, moist and delicious.  What more could I ask for from a muffin.

I made just a few adjustments.  Subbing sour cream for the Greek Yogurt and using buttermilk for regular milk.

And since I think that butter makes everything better I also added a little butter to the glaze.  I've posted the recipe below with my adjustments.  But you can find the original recipe here on Delish.

Glazed Lemon Poppy Seed Muffins

Adapted from Delish

2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds

Glaze:

1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 Preheat oven to 350°F.  Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.