Description
Moist, citrusy muffins with a tender crumb, toasted poppy seed crunch, and zesty lemon glaze. Ready in under an hour, perfect for breakfast or a quick snack.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 cup unsalted butter, melted
1/4 cup oil
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons lemon juice
1/4 cup milk
Instructions
Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with liners
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds
In a separate bowl, mix melted butter, oil, eggs, sour cream, vanilla, lemon zest, juice, and milk
Fold wet ingredients into dry ingredients until combined (do not overmix)
Cover batter and refrigerate 1 hour
Spoon batter into prepared muffin cups (1/4 cup extra per muffin for rise)
Bake for 16 minutes until golden and a toothpick comes out clean
Let cool 5 minutes in tin before removing
Brush warm muffins with lemon glaze if desired
Notes
Glaze recipe: Whisk 1/2 cup powdered sugar with 1-2 teaspoons lemon juice until spreadable
Sift flour and poppy seeds together to avoid clumps
Use parchment paper for easy removal
Store in airtight container up to 2 days
Substitute oat milk for vegan option
Pumpkin seeds can replace poppy seeds
- Prep Time: 25
- Cook Time: 16
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 375
- Sugar: 18g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg