Lemon Poppy Seed Muffins
Servings 12 muffins
Ingredients
For the Lemon Poppy Seed Muffins:
- 2 cups of all-purpose flour 250 grams, spooned and leveled
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- ½ cup of melted unsalted butter 112 grams
- 1 cup of granulated white sugar 200 grams
- 2 eggs at room temperature
- ½ cup of sour cream 122 grams, at room temperature
- ½ cup of whole milk 120 milliliters, at room temperature
- 1 teaspoon of vanilla extract
- 1 ½ tablespoons of poppy seeds
- 2 tablespoons of lemon zest about zest from 4 large lemons
For the Lemon Streusel:
- 1 cup of all-purpose flour 125 grams, spooned and leveled
- ¾ cup of sugar 150 grams
- ¼ teaspoon of salt
- 6 tablespoons of cold unsalted butter 84 grams
- 1 teaspoon of lemon zest about zest from ½ large lemon
For the Lemon Glaze:
- 1 cup of powdered sugar 130 grams
- 4 teaspoons of lemon juice about juice from ½ a large lemon
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Gently fold in the poppy seeds and lemon zest.
- Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
- While the batter rests, make the streusel by combining the flour, sugar, salt, butter, and lemon zest until clumps form. Place in the fridge.
- Line 2 muffin pans with 12 liners, spacing them out. Scoop the muffin batter into the cups, then sprinkle streusel on top.
- Bake for 22-25 minutes, then cool in the pan for 10 minutes before transferring to a cooling rack.
- While the muffins cool, make the glaze by whisking together the powdered sugar and lemon juice. Drizzle over the cooled muffins and enjoy every tangy, lemony bite!