Lemon Poppy Seed Muffins

Bread, Breakfast
  • 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

Glaze:

  • 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.