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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
  • Meal

    Breakfast

  • Cusine

    American

Ingredients

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

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

Directions

Preheat oven to 400 degrees F. 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.