Anyone who’s a big fan of lemon, SURELY loves lemon seed poppy muffins!
They are perfect for breakfast, dessert, or even just a refreshening snack!
Bake these any time of the day, and eat them throughout the week! Definitely a winner in my book!
For the muffins:
- 2/3 CUP Sugar
- Grated zest and juice of 1 lemon
- 2 CUPS Gold Medal all-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 CUP Sour cream
- 2 Large eggs
- 1 tsp Pure vanilla extract
- 1 Stick unsalted butter, melted and cooled
- 2 Tbsp Poppy seeds
- 1 CUP Confectioners sugar, sifted
- 2-3 Tbsp Fresh lemon juice
For the Icing:
- To Make the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
- Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don’t overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
- To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve.
Inspired by: Two Peas and Their Pod