Description
These bakery-style lemon poppyseed muffins are perfect for a weekend breakfast with roommates, family and friends.
Ingredients
Units
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Lemon Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp poppyseeds
- 1/4 tsp salt
- zest of 1 large lemon or 2 small lemons
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla
- juice of 1 lemon
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350°F. Line muffin tin with paper muffin liners or grease with butter or cooking spray.
- In a large bowl, add flour, baking powder, poppyseeds, salt and lemon zest. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, milk, and sour cream together. Then the juice of a lemon, whisk until combined.
- Pour wet ingredients into flour mixture. Stir until just combined.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners).
- Bake for 18-20 minutes.
- To make the vanilla glaze, combine powdered sugar, milk and vanilla.
- Remove the muffins from the oven and allow them to cool completely.
- Once cooled, dip the muffin tops into the glaze and place on a wire cooling rack in case of dripping glaze. The glaze should harden into place after a few minutes.
- Serve and eat with a hot cup of coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch