Lemon Poppy Seed Muffins
Serves: 12
These lemon poppy seed muffins are full of that sweet tart flavor and super moist. A cheerful, decadent breakfast!
  • 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
  1. 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.
  2. 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.
  3. In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter until well blended.
  4. 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.
  5. 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.
  6. 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 by Baked in AZ at http://bakedinaz.com/lemon-poppy-seed-muffins/