- 3 cups all-purpose flour
- 2 TBSP poppy seeds
- 1 TBSP baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Zest of 2 lemons
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 cup sugar
- 2 eggs
- 1/4 cup butter, melted
- 1/4 cup oil
- 2 TBSP lemon juice
- 3/4 cup powdered sugar
Preheat oven to 357°F. Grease or line 16 regular-sized muffin cups or 8 jumbo muffin cups.
In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, salt and lemon zest.
In a medium bowl whisk together sour cream, milk, lemon juice, sugar, eggs, butter and oil.
Pour wet ingredients into the dry and fold with a rubber spatula until no flour streaks remain.
Fill muffin cups 3/4 full with batter.
Bake 15 minutes for regular muffins and 20-25 for jumbo, until just firm when touched lightly.
Glaze: Whisk glaze ingredients together until smooth in a small bowl.
When muffins have cooled, dip tops in glaze. Let excess drip off and set upright to firm up.