Lemon Poppy Seed Muffins with Lemon Glaze

Lemon Poppy Seed Muffins with Lemon Glaze 
(adapted from Damndelicious)

Yields 12 muffins

1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream (I substituted with buttermilk)
1 teaspoon vanilla extract
Zest of 1 lemon
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Preheat the oven to 400 degrees F.  Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

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

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.  Beat in eggs, one at a time, until well combined.  Beat in sour cream, vanilla and lemon zest until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.  Beat in poppy seeds just until incorporated.  Scoop the batter evenly into the muffin tray.

Place into oven and bake for 14-16 minutes, or until a tester inserted in the center comes out clean.

Make the glaze: whisk the sugar and lemon juice together in a small, microwavable prep bowl. Microwave at intervals of 5 seconds, stirring between each, until the sugar is dissolved.

Prick each muffin a few times with a fork. Spoon the glaze over each muffins.