3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t salt
2 T. poppy seeds
10 T. butter, melted
1 c. sugar
2 eggs
1/2 c. heavy cream
1 c. sour cream
1 T. lemon zest
3 T. lemon juice
1 c. powdered sugar
Blend together in a large bowl flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Make a well in the center and add butter, eggs, heavy cream and sour cream. Blend all together thoroughly. The dough will be sticky.
In a large or two small, greased muffin pans, fill each cup to the top with dough. Bake at 375 degrees for 25 minutes.
In a small bowl blend lemon juice and powdered sugar until the consistency is the way you like it (add more lemon juice if it is too thick). After pulling the muffins from the oven, ice them generously. Let slightly cool and enjoy!
I found this recipe on a website and substituted the cream and sour cream for plain yogurt in their recipe. We found that the muffins were huge, but Oh so tasty! So I would recommend the mini-muffin pans for a crowd.
Grocery List
- flour
- baking powder
- baking soda
- salt
- poppy seeds
- butter
- sugar
- eggs
- heavy cream
- sour cream
- lemon zest
- lemon juice
- powdered sugar
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