Lemon Poppy Seed Muffins Recipe

Ingredients

Dry Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons poppy seeds

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 Tablespoons fresh lemon zest
• 3 Tablespoons (45ml) fresh lemon juice
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature

Lemon Icing

• 1 cup (120g) confectioners’ sugar, sifted
• 1 and 1/2 Tablespoons (22ml) lemon juice
• 1 Tablespoon (15ml) milk (any kind)

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then increase to high speed and beat until combined. Mixture may look a bit chunky and curded; this is normal.
5. With the mixer on low speed, add the dry ingredients and milk into the wet mixture. Beat until no flour pockets remain.
6. Spoon the batter evenly into the prepared muffin cups or liners. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) without removing the muffins and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 22 minutes.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Whisk together the confectioners’ sugar, lemon juice, and milk until smooth. Drizzle over warm or cooled muffins.
9. Cover and store leftover muffins at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

• For a stronger lemon flavor, substitute vanilla extract with lemon extract.
• Use sour cream or plain yogurt interchangeably depending on your preference; both add moisture to the muffins.
• Make sure butter and eggs are at room temperature for best mixing results.
• To prevent sticking, use cupcake liners or grease the muffin pan well.
• The quick 5-minute high-temperature bake helps the muffins rise quickly and creates a nice dome.
• Leftover muffins can be frozen for up to one month; thaw at room temperature before serving.