From: Jenn@eatcakefordinner
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbl. poppy seeds
2/3 c. sugar
zest and juice of one lemon
zest and juice of one orange (reserve 1/2 of each for the glaze)
2 eggs
1/2 c. light sour cream (or plain Greek yogurt)
1 tsp. vanilla extract
1/2 c. vegetable oil
Orange Glaze
1 c. powdered sugar
1 tsp. meringue powder, opt. (this helps the icing harden)
zest of 1/2 an orange
juice of 1/2 an orange
milk, if needed
Preheat oven to 425 degrees. Spray a 12-cup muffin tin with cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and poppy seeds; set aside. In a separate medium bowl, combine sugar, lemon zest, lemon juice, zest of 1/2 an orange, juice of 1/2 an orange, eggs, sour cream, vanilla and vegetable oil and whisk together until well combined. Add wet ingredients to dry ingredients and stir together until just combined. Do not overmix.
Use a large ice cream scoop and divide batter between greased muffin cups, filling almost full. Bake at 425 degrees for 5 minutes. Then, reduce oven temperature to 375 degrees (with the muffins still in the oven) and bake for another 9-10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly while you make the glaze. Makes: 12 muffins.
For the Orange Glaze: Combine powdered sugar, meringue powder, orange zest and orange juice and stir to combine. Add a little milk, if needed, to reach a glaze consistency. Drizzle over warm or cooled muffins.