Lemon Poppy Seed Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 muffins
 
Ingredients
  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon lemon zest
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup milk
  • ⅔ cup sour cream
  • 3 tablespoons lemon juice
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 400 degrees F. Whisk together flour, poppy seeds, baking powder, baking soda and salt in a small bowl. In a separate bowl, use an electric mixer to whip together sugar, butter, lemon zest and 1 tablespoon canola oil until pale and fluffy. Then mix in the remaining tablespoon of oil. Add eggs one at a time, and blend after each. Mix in the vanilla.
  2. In a 2-cup liquid measuring cup, whisk together the milk, sour cream and 3 tablespoons lemon juice. Add the milk/sour cream mixture and flour mixture to the butter mixture, alternating between the two and mixing by hand with a rubber spatula. You should begin and end with the flour mixture; fold until just combined after each addition.
  3. Divide batter among 15 to 18 prepared muffin cups, depending on how big you want your muffins (I did 18, and the tops were still nice and round). Bake for 12 to 16 minutes, just until tops are beginning to golden and a toothpick inserted in the center comes out clean. (Be careful not to over-bake!) Remove muffins from the tin as soon as you are able, and place them on a wire rack.
  4. To make the glaze, whisk together the powdered sugar and 2 tablespoons lemon juice until well blended. While the muffins are still a bit warm, drizzle the tops with the lemon glaze.
Recipe by Splash of Something at https://splashofsomething.com/2015/07/27/fit-for-a-fairy-lemon-poppy-seed-muffins/