Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (Adapted from Baking From My Home to Yours)

For the batter

2/3 cup granulated sugar
2 teaspoons fresh grated lemon zest
3 tablespoon fresh squeezed lemon juice
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
8 tablespoons unsalted butter, melted and cooled
2 tablespoons poppy seeds
4 tablespoons raspberry jam

For the confectioners' sugar icing

1 cup confectioners' sugar, sifted
1 1/2 to 3 tablespoons fresh squeezed lemon juice

Preheat oven to 400

To make the batter

Place sugar and lemon zest in a large bowl - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow. Add the flours, baking powder, baking soda and salt - whisk together until completely combined.

In a medium bowl, whisk together sour cream, eggs, vanilla, lemon juice and cooled melted butter. Pour into the dry ingredients and mix just until combined - fold in the poopy seeds. Evenly divide half of the batter between a 12 cup muffin tin coated with nonstick spray. Spoon 1 teaspoon of the raspberry jam in the middle of each well on top of the batter. Evenly divide the remaining batter between the muffin cups.

Bake until tops are golden and a toothpick placed near the center comes out mostly clean - about 16 to 20 minutes. Remove and set on a wire rack for 5 minutes. Carefully remove the muffins and set on a wire rack to cool completely.

To make the confectioners' sugar icing

In a small bowl, combine the confectioner's sugar about 1 1/2 tablespoonfuls of lemon juice. Use a spoon to stir the juice into the sugar and add enough extra juice to get an icing that is thin enough to drizzle from a spoon. Use the spoon to drizzle lines of icing over the tops of each muffin.

Makes 12 muffins.

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