Ingredients
1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature3/4 cup sour cream1/4 cup lemon juice3 teaspoons lemon extract1 teaspoon vanilla extract1 teaspoon grated lemon zest2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt2 tablespoons poppy seeds
Preparation
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.
