A recent graduate of the French Culinary Institute in New York City, Virginia, or Ginny, created her blog Couple of Cooks a little over a year ago. It started as a place to share her favorite recipes and has expanded into a collection of...
Position one rack in the middle of the oven, and preheat the oven to 350 degrees F. Line 12 muffin cups with muffin papers.
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until fully combined.
In a small bowl, combine the poppy seeds, lemon zest, lemon juice and almond extract. Add to the butter mixture and mix until well combined.
In a separate bowl, add the flour, baking soda, baking powder, salt and whisk together. Add half of the dry ingredients to the butter mixture and mix slowly until almost combined.
Add the sour cream, and mix until almost combined.
Add the remaining dry ingredients and mix just combined. Do not overmix the batter. Spoon the batter into the prepared muffin cups.
Bake for 16 minutes, rotating the pan from front to back halfway through. Check muffins by inserting a toothpick into the center. If it doesn't come out clean, bake for 3 to 5 more minutes, until toothpick comes out clean. Do not overbake!
While the muffins are baking, make the glaze. Combine the lemon juice and sugar in a small bowl. Whisk until smooth. Just as the muffins are removed from the oven, brush the lemon glaze generously over each one.
Allow the muffins to cool in the pan for 10 minutes, then remove them from the pan and place on a wire rack.