Here’s breakfast at it’s best – or at least close to it! I absolutely love poppy seed muffins, both lemon and almond poppy seed. I already have an almond poppy seed muffin recipe posted so I think it’s due time for the lemon.
These muffins are abundantly bursting with fresh lemon flavor and the poppy seeds add that mellow hint of unique flavor. I made this recipe to yield deliciously moist and soft muffins, because that’s the way every muffin should be. Be sure to add the glaze to the warm muffins because it allows the glaze to slightly absorb into the muffin and just gives the muffin tops the best flavor and texture – it might leave you wishing the muffin was just made up of two muffin tops. You could just do what my kids do and eat the muffin tops only and save the bottoms for someone else :). They didn’t do that with these though, they ate the entire thing and wanted more. I simply couldn’t resist having two, normally I’m better at restraining myself because I’m always surrounded by sweets so I try not to constantly over-indulge, but with these I just couldn’t.
I hope you find these hard to resist too! Enjoy!
Lemon Poppy Seed Muffins
Yield: 15 muffins
- 3 cups all-purpose flour
- 3 Tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup + 2 Tbsp granulated sugar
- 6 Tbsp unsalted butter , softened
- 1/4 cup canola or vegetable oil
- 1 Tbsp lemon zest
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 2/3 cup milk
- 2/3 cup sour cream
- 3 Tbsp lemon juice
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Preheat oven to 400 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 - 15 muffin cups** filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
For the glaze:
In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.
**I did 12 because I like big muffin tops, but the muffins slightly touched each other on the sides so with that said if that would bother you just make more and don't fill them so heaping full.
Recipe Source: Cooking Classy