Lemon Poppy Seed Muffins

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 unsalted butter
• 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

1. Preheat oven to 400 degrees F.
2. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds.
3. 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.
4. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
5. 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.
6. 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.
7. 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.