Lemon Poppy Seed Mini Muffins

Ingredients

• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 tablespoons lemon zest
• 1/4 teaspoon salt
• 2 eggs
• 8 tablespoons unsalted butter, melted
• 2 1/2 tablespoons lemon juice
• 3/4 cup sour cream
• 3 tablespoons poppy seeds

Directions

1. Heat the oven to 400 degrees F. Fit liners into a mini muffin pan.
2. In a large bowl, whisk the flour and sugar together, then add the baking powder, baking soda, lemon zest, and salt and whisk again.
3. In a medium bowl, whisk the melted butter with the eggs, then add the vanilla and sour cream and whisk until the mixture is well blended. Pour the wet mixture into the flour mixture, and use a spoon to stir just until the batter comes together. Stir in the poppy seeds until they are spread evenly through the batter.
4. Spoon the batter into the lined muffin cups, filling each one 3/4 full. Bake for about 16 minutes, until the muffins are golden brown. Cool the muffins on a wire rack.