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Lemon Poppy Seed Muffins

Prep Time20 minutes
Cook Time20 minutes
Servings: 12 muffins

Ingredients

Muffins

  • 134 grams sugar (⅔ cup)
  • 1 lemon zest and juice of
  • 240 grams all-purpose flour (3 cups)
  • 8 grams baking powder (2 teaspoons)
  • 1 gram baking soda (¼ teaspoon)
  • 1.5 grams salt (¼ teaspoon)
  • 170 grams sour cream or plain Greek yogurt (¾ cup)
  • 2 large eggs
  • 5 grams vanilla extract (1 teaspoon)
  • 113 grams unsalted butter, melted and cooled (½ cup)
  • 18 grams poppy seeds (2 tablespoons)

Glaze

  • 114 grams confectioner's sugar (1 cup)
  • 2-3 tablespoons fresh lemon juice

Instructions

  • Center rack in oven and preheat to 400°F
  • Oil 12-spot regular-sized muffin pan or fit with paper cups.
  • In the bowl of a stand mixer, mix the sugar and lemon zest together with your fingers. Whisk in the flour, baking powder, baking soda, and salt.
  • In a small bowl mix together the sour cream, eggs, vanilla, lemon juice, and melted butter.
  • Pour the liquid ingredients over the dry and mix on low to blend. Stir in the poppy seeds.
  • Divide the batter evenly among the muffin cups. Only fill them ~¾ full as they'll rise a bit during baking.
  • Bake for 18-20 minutes or until tops are golden brown and a toothpick inserted in the middle comes out clean. (see notes)
  • Transfer pan to a rack and let cool for five minutes before removing each muffin. Cool muffins completely before glazing.

The Icing

  • Put the confectioner's sugar into a small bowl and add about 1½ tablespoons of the lemon juice. Stir to moisten all the sugar as much as possible. Add enough additional lemon juice a bit at a time to get a thin icing that can drizzle from the tip of a spoon.
  • Drizzle glaze over the muffins.

Notes

  • We made these using mini muffin tins and got two full sheets -- 48 muffins total and had some batter left over.  For the mini-muffins reduce the bake time to about 12-14 minutes.