Lemon Poppy Seed Muffins with Lemon Glaze

lemon poppy seed muffins with lemon glaze
adapted from Dorie Greenspan

Makes 12 Muffins

For the Muffins:

2/3 cup sugar
Grated zest 2 lemons
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
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

For the Icing:

1 cup confectioners' sugar, sifted
2-3 tablespoons fresh lemon juice

Directions:

Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups. Place the muffin pan on a baking sheet