Lemon Poppy Seed Muffins

Ingredients

• 1 3/4 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 2 large eggs
• 3/4 cup (180 ml) sour cream or plain yogurt
• 3/4 stick (85g) unsalted butter, melted and cooled
• 1/4 cup (60 ml) freshly squeezed lemon juice (1-2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1 cup (115g) powdered sugar
• 2-3 tablespoons lemon juice

Instructions

1. 1

   To make the muffins: Preheat oven to 400°F/200°C degrees. Butter 12 muffin cups or line them with liner papers.

2. 2

   In a large bowl sift together flour, baking powder, baking soda and salt. Mix in the sugar, poppy seeds and lemon zest.

3. 3

   In a medium bowl, whisk the eggs with the sour cream, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy.

4. 4

   Divide the batter evenly between the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes on a wire rack before removing from pan.

5. 5

   To make the glaze: Place powdered sugar in a small bowl. Add lemon juice, a bit at a time, and whisk, until the consistency is thick but pourable. Once the muffins have cooled, drizzle their tops with the glaze.

6. 6

   Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2-3 days. Alternatively, they can be frozen for up to 2 months. Thaw them on the counter, or overnight in the fridge.