Lemon Poppy-seed Muffins
Print recipe
Ingredients
Muffins
- 2/3 cups granulated sugar
- 3 teaspoons lemon zest (about 1 lemon)
- 2 cups ultragrain flour
- 2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoons salt
- 3/4 cups sour cream
- 2 eggs (large)
- 3 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon lime juice
- 1 1/2 teaspoons vanilla extract
- 1/2 cups salted butter (melted, cooled)
- 2 tablespoons poppy seeds
Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1/4 cups coarse sugar
- 1 teaspoon poppy seeds
Directions
| Muffins | |
| Using a paddle attachment, stir together lemon zest and sugar until fragrant. Add dry ingredients and stir together. In a small bowl, whisk together wet ingredients. Pour wet ingredients over dry, and mix until just combined, making sure not to overmix. Gently stir in poppy seeds. Place paper liners in a standard (12 cavity) cupcake tin, and divide batter evenly using a 1/4c (ice cream) scoop. Bake at 400 for 18-20 minutes or until test done. Do not overbake. Yields 12 muffins. | |
| Glaze | |
| Mix together lemon and lime juice. Gradually whisk into powdered sugar until it is just moistened enough to drizzle. Drizzle glaze over the muffins once they have cooled, then sprinkle with coarse sugar or poppy seeds if desired. | |
| Adapted from Baking: From My Home to Yours by Dorie Greenspan | |
| Recipe and photos from Mayhem in the Kitchen! https://mayheminthekitchen.com/lemon-poppyseed-muffins/ | |