Lemon Poppy Seed Muffins
I have fallen in love.
With a muffin.
It was a short love affair. But oh so sweet. The few minutes we spent together were the best of the day. I cherish the moments of light, lemony cake that I endured. I know I may sound superficial, but this is true love. I even love these muffins when they are looking like a plain jane but I won’t complain if they get all dressed up with icing. Now if that’s not love I don’t know what is.
Don’t judge. It can happen to you too. I am kicking myself for never having tried a lemon poppy seed muffin before. Like seriously? I love lemon. A whole lot. So how have I not tried these before? I only ate one because I reluctantly sent the rest off to a friend who had requested them… which is probably a good thing because I would have happily eaten the entire batch and hated myself for the next week. They’re that good, I promise you. Enjoy!
Ingredients:
For the Muffins:
2/3 cup sugar
grated zest and juice of 1 lemon
2 cups 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 (8 tbsp) unsalted butter, melted and cooled
2 tbsp poppy seeds
For the Glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
Directions:
Place rack in center of the oven and preheat the oven to 400 degrees Fahrenheit. Place paper cups into 12 regular sized muffin tins.
In a large bowl, rub together sugar and lemon zest until the lemon zest is worked through the sugar and the sugar is moist and fragrant. Whisk in flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk together the sour cream, eggs, vanilla extract, lemon juice, and melted butter until well combined. Pour liquid ingredients into the dry ingredients and whisk together. Add in the poppy seeds and stir with a spoon. Divide evenly into the muffin tins. Bake for 18 to 20 minutes, until the tops of the muffins are golden or an inserted knife comes out clean. Let sit for 5 minutes and then transfer to a wire rack.
To make the glaze, stir together powdered sugar and lemon juice in a small bowl. Drizzle over cool muffin tops and let sit to harden.
Yields 12 muffins.
Source: Dorie Greenspan’s Lemon Poppy Seed Muffin recipe from eat me, delicious
Glaze recipe from Joy the Baker
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
Mmmmmm…I love lemon poppy seed muffins! So refreshing and delicious! 🙂
These sound wonderful. I am new to your blog and I’ve taken some extra time to browse through your earlier posts. I’m so glad I did that. You’ve created a great spot for your readers to visit and I’ve really enjoyed the time I spent here. I’ll be back. I hope you have a great day. Blessings…Mary
i have been a bad blogger buddy… so glad to see you have been cooking up a storm! these look amazing- i can see how you might have fallen in love!