Lemon Poppy Seed Muffins
Poppy seeds help give these moist, fluffy lemon muffins a deliciously delicate crunch.
YIELD 12 standard-sized muffins
For the muffins:
- 1 3/4 cups (250 g/8.8 oz) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons lemon zest
- 2 large eggs
- 3/4 cup (180ml) sour cream or plain yogurt
- 3/4 stick (85 g/3 oz) unsalted butter, melted and cooled
- 1/4 cup (60ml) freshly squeezed lemon juice (1-2 lemons)
- 1/2 teaspoon vanilla extract
For the lemon glaze (optional):
- 1 cup (115 g/4 oz) powdered sugar
- 2-3 tablespoons lemon juice
To make the muffins: Preheat oven to 400F/200C degrees. Butter 12 muffin cups or line them with liner papers.
In a large bowl sift together flour, baking powder, baking soda and salt. Mix in the sugar, poppy seeds and lemon zest.
In a medium bowl, whisk the eggs with the sour cream, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy.
Divide the batter evenly between the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes on a wire rack before removing from pan.
To make the glaze: Place powdered sugar in a small bowl. Add lemon juice, a bit at a time, and whisk, until the consistency is thick but pourable. Once the muffins have cooled, drizzle their tops with the glaze.
Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2-3 days. Alternatively, they can be frozen for up to 2 months. Thaw them on the counter, or overnight in the fridge.