Lemon Poppy Seed Muffins
Course:
Breakfast
Ingredients
Muffins
- 219 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 2 tablespoons Poppy Seeds
- 113 grams Butter (room temperature)
- 100 grams Sugar
- 50 grams Brown Sugar
- 2 Egg (room temperature)
- 120 grams Sour Cream
- 2 tablespoons Lemon Zest (about 2 lemons)
- 45 millilitres Lemon Juice (fresh, about 2-3 lemons)
- 11⁄2 teaspoon Vanilla Extract
- 60 millilitres Milk (room temperature)
- Almonds (Optional)
Lemon Glaze
- 120 grams Confectioners' Sugar (sifted)
- 22 millilitres Lemon Juice (fresh, about 1 lemon)
- 15 millilitres Milk
Steps
- Check that necessary ingredients are at room temperature.
- Preheat oven to 218°C. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
- In a larger bowl:
- Beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- 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.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Spoon the batter evenly into each muffin cup or liner.
- Top with almonds, if desired.
- Bake the muffins for 5 minutes at 218°C.
- Keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
If not eating a muffin immediately, it's recommended to keep the icing and muffins separate until needed. The icing can be kept covered in the fridge.
Source: https://sallysbakingaddiction.com/lemon-poppy-seed-muffins/#tasty-recipes-126655