A classic lemon poppy seed muffin with a tart lemon glaze. These are a lemon lovers dream!
I feel like we are playing musical chairs at our house but only not with chairs, bedrooms. We bought an older home (built in ’67) and it really only has 2 bedrooms. The bonus room has a bathroom but no closet. We had the older 2 kids sharing that room since we moved in last summer but it’s time we separate them and our baby is (I think!) ready to share a room with his older brother. He is still in the crib and I am crossing my fingers this works out. Our
sassy pants sweet daughter needs her own room and so far, so good. Next step is to renovate the bonus room and make it a master suite. Then move the boys into the current master bedroom. See what I mean with bedroom musical chairs?! hehe. I have always liked to change things around the house, so this is good. I would rearrange my bedroom furniture every other month growing up, just ask my mom!
Muffins always go over good in our house. Lucky me my awesome neighbor has a lemon tree that hangs over our fence. It’s like having a lemon tree with out having a lemon tree. She is always happy to share their citrus with us which is awesome. Our neighborhood is full of citrus. Our house only has a yellow grapefruit tree, which isn’t my favorite but it’s better than nothing right?!
When I was searching for a good lemon poppy seed muffin recipe, I was surprised that there weren’t that many on food blogs. I knew I didn’t want a dry, crumbly muffin, so when I saw that this recipe had sour cream in it I was all over it. As long as you don’t over bake these, they are moist and full of the right amount of tart flavor. The glaze is a must in my opinion. I ended up liking the muffin gently dipped in the glaze better than it drizzled over the top, but either way you do it will be wonderful.
Connor thought the muffins could use a little bit more glaze on top :). I usually try and take pictures while he is napping because you should have seen the circus going on during this shoot. He never stops moving and is crazy fast. I don’t know what I was thinking really but I got some photos and now I can share this yummy muffin recipe with you.
- For the Muffins:
- ⅔ cup sugar
- Grated zest and juice of 1 lemon
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream (can use plain greek yogurt)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 stick butter, melted and cooled
- 2 Tablespoons poppy seeds
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- For the muffins: Preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or line with paper muffin cups.
- In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt.
- In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter until well blended.
- Make a small well in the center of the dry ingredients and pour the liquid ingredients in the well and gently stir to combine. Don't overmix. Stir in the poppy seeds. Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin. Cool the muffins completely on the rack before icing them.
- For the glaze: Put the powdered sugar in a small bowl and add 2 tablespoons of the lemon juice. Stir together then add enough additional lemon juice, a little at a time, to get a consistency that is thin enough to drizzle from the tip of the spoon. You can either drizzle the glaze over the muffins or you can gently dip the top of the muffin in the glaze.
Recipe Source: From My Home To Yours by Dorie Greenspan via Two Peas & Their Pod