Description
Tangy-sweet and tender, lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery.
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
1/4 cup (60ml) milk (any kind), at room temperature
Lemon Icing:
1 cup (120g) confectioners’ sugar, sifted
1 and 1/2 Tablespoons (22ml) lemon juice
1 Tablespoon (15ml) milk (any kind)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
- 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 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. Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and 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 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.
- Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.
Notes
Make Ahead Instructions: Freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes (total 27–30 minutes). Makes about 6 muffins.
For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40 mini muffins.
Vanilla & Lemon Extracts: For a stronger lemon flavor, replace half of the vanilla extract with lemon extract (use 3/4 tsp each vanilla and lemon extracts).
Milk: Any kind of milk (dairy or nondairy) can be used.
Why room temperature ingredients? Ensures easier and even mixing.
Optional Additions: You can add fresh or frozen berries (1 1/2 cups) or chia seeds instead of poppy seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
