Glazed Lemon Poppy Seed Muffins

Glazed Lemon Poppy Seed Muffins
2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds
 Glaze:
1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 Preheat oven to 350°F.  Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.

 I can't actually tell you if these tasted good or not because I have a cold and can't taste anything. But Brandon really liked them so they must have tasted good. Oh, and I forgot to add the poppy seeds...

It's hard to see the glaze but I did make it and put it on top. I should have used more powdered sugar and made it thicker. Most of it ended up on the counter.