Lemon Poppy Seed Muffins

In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Set the dry ingredients mixture aside.

In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and canola oil until fluffy.

Add the egg and vanilla extract and mix until combined.

In a small bowl, whisk together the milk, sour cream and lemon juice.

Whisk the milk mixture into the lemon zest mixture.

Fold the liquid mixture into the flour mixture until just barely combined. Do not over mix.

Spray 4 or 5 cups of a muffin tin with non-stick spray or line them with muffin paper liners. Divide the batter evenly into the 4 or 5 muffin cups.

Sprinkle the turbinado sugar over the tops, divided evenly.

Bake 15 - 18 minutes. Cool in the muffin tin several minutes then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

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