Lemon Poppy Seed Muffins

Ingredients

• 1 and 3/4 cups (220 grams) all-purpose flour
• 1 and 1/2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (200 grams) granulated sugar
• 1 cup (240 grams) sour cream
• 1/2 cup (120 ml) oil
• 3 tablespoons (45 ml) fresh lemon juice
• Zest of 2 medium lemons
• 2 large eggs
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup (120 grams) powdered sugar
• 1.5 - 2 tablespoons (22-30 ml) fresh lemon juice

Instructions

1. 1

   --- To make the lemon poppy seed muffins: ---

2. 2

   Preheat oven to 375°F (190°C). Line a 12-count muffin pan with cupcake liners and set aside.

3. 3

   In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt until well combined. Set aside.

4. 4

   In a separate mixing bowl, whisk together the granulated sugar, sour cream, oil, lemon juice, lemon zest, eggs, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

5. 5

   Evenly distribute the batter between all 12 liners in the prepared muffin pan.

6. 6

   Bake at 375°F (190°C) for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.

7. 7

   Remove from the oven and carefully remove the muffins from the pan, then transfer them to a wire rack to cool completely.

8. 8

   --- To make the lemon glaze: ---

9. 9

   In a large mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add more lemon juice to thin it out and if the glaze is too thin, add more powdered sugar to thicken it.

10. 10

    Drizzle the glaze on top of all 12 muffins and set aside for 10-15 minutes to allow the glaze to harden.