Lemon Poppy Seed Muffins

🧂 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
• 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 (see Note about adding lemon extract)
• 1/4 cup (60ml) milk (any kind), at room temperature
• 1 cup (120g) confectioners’ sugar, sifted
• 1 and 1/2 Tablespoons (22ml) lemon juice
• 1 Tablespoon (15ml) milk (any kind)

👨‍🍳 Instructions

1. 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. 2

   In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.

3. 3

   In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, 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. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.

4. 4

   With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.

5. 5

   Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

6. 6

   Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.

7. 7

   Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.