There was this place growing up called Muffins, etc. that had the best muffins. It’s probably been at least 15 years since I went there, but I still remember the atmosphere in that place, and the amazing muffins. If I could get a place like that in DC, I would be so incredibly happy. But in the meantime, I guess I just have to make my own muffins. I made these back in July to eat on a drive up to Hamilton for a friend’s wedding. We were going to be in the car for 7 hours each way, so I figured we could use some sustenance. These treats served their purpose quite well.

Recipe adapted from here. 

Ingredients (makes 12 muffins)
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
Zest of 2 lemons, grated
2 eggs
2 tablespoons lemon juice
1 cup sour cream
2 tablespoons poppy seeds

1. Preheat oven to 350 degrees.

2. In a bowl, mix the flour, baking powder, and baking soda. Set aside.

3. In the bowl of your electric mixer, beat the butter, sugar, and lemon zest on high until soft. Add the eggs, using a spatula to wipe down the sides after each egg. Beat in 1/3 of the flour, until mixed, and then add the lemon juice and 1/2 the sour cream. Once mixed, add another 1/3 of the flour, followed by the rest of the sour cream, and then the rest of the flour. Use your spatula to make sure everything is scraped from the sides and mixed in. Finish by adding the poppy seeds.

4. Fill your muffin pan with muffin liners. Fill each one with batter. Bake for 30 minutes until the tops have started to turn light brown. A toothpick should also come out clean when they are done. Let the muffins cool completely before removing from the pan. If stored in an airtight container, these will last 2-3 days.