3 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter, softened
1 c. plus 2 tbsp. sugar
3 eggs
1 c. sour cream
1/3 c. lemon juice
1 1/2 tsp. vanilla
1/2 tsp. poppy seeds
1 tsp. grated lemon zest
Sugar

Preheat oven to 375 degrees. Stir together flour, baking powder, baking soda and salt. Set aside. Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with sour cream, lemon juice and vanilla; beat until blended. Fold in poppy seeds and lemon zest.

Fill muffin cups 2/3 full; sprinkle tops with sugar. Bake for 18-20 minutes at 375 degrees.

Makes 21-24 muffins.