Orange Poppyseed Muffins

I should just start a weekly feature with new muffin recipes. Muffin Monday's anyone? I can't help myself and so I think I'll just have to stop apologizing for the lack of food diversity as of late and simply say there will most likely be plenty more where these came from. Orange. Poppyseed. with glaze. sold. Delightful, essence of spring, drippy sweet, warm muffin. Please make. Done.

Orange Poppyseed Muffins

{recipe from makeitdo.com via pinterest}

2/3 cup granulated sugar

zest and juice of 1 orange

2 cups flour

2 t baking powder

1/4 t baking soda

1/4 t salt

3/4 cup sour cream

2 large eggs

1 t vanilla

1/2 cup butter (1 stick)

1 T poppy seeds

Glaze:

1 1/2 cups powdered sugar

3 T fresh squeezed orange juice

2 T melted butter

Preheat oven to 400 degrees. Grease 12 cup muffin pan or line with paper cups.

Melt butter and set aside to cool.

In a large bowl, zest the orange and add granulated sugar. Using your hands, run the orange zest and sugar together until well blended and fragrant. Add flour, baking powder, baking soda, salt, and poppy seeds. Mix until well blended.

In a separate bowl whisk together sour cream, eggs, vanilla, orange juice, and melted butter until well blended. Pour liquid mixture over the dry ingredients. Gently stir to combine. Do not over mix, a few lumps are fine.

Spoon into muffin tins. Bake at 400 degrees for 15-18 minutes, until toothpick inserted in center of center muffin comes out clean.

While muffins are baking, make the glaze by whisking together the powdered sugar, 3 T orange juice, and melted butter until smooth.

Remove muffins from the pan, place on a cooling rack with a cookie sheet beneath to catch extra glaze. Allow to cool a few minutes before drizzling glaze over muffins.