Name: Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Ingredients: 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); 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); 1 cup of powdered sugar (130 grams); 4 teaspoons of lemon juice (about juice from ½ a large lemon)

Ingredients

Scale

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!