Description
Delightful and refreshing Lemon Poppy Seed Muffins that are soft, fluffy, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ¾ cup (220 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons cornstarch
- 1 Tablespoon poppy seeds
- ½ teaspoon salt
- ¾ cup (180 g) sour cream
- ½ cup (113 g) unsalted butter, melted
- 1 large egg
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- 1 ¼ cup (160 g) powdered sugar
- 1 ½ Tablespoons lemon juice (for glaze)
- 1 ½ teaspoons water (adjust for glaze)
Instructions
- Preheat your oven to 425°F (220°C) and line a 12-cavity muffin tin with paper liners.
- Whisk together the all-purpose flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt in a large mixing bowl.
- Mix the wet ingredients in another bowl: sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract if using.
- Pour the wet mixture into the dry ingredients and gently fold them together with a spatula.
- Divide the batter evenly into the muffin tin, filling 10 or 11 cavities for taller muffins.
- Bake at 425°F (220°C) for 8 minutes, then reduce the heat to 350°F (175°C) and bake for another 5-6 minutes for 12 muffins or 7-8 minutes for 10 muffins, until a toothpick comes out clean.
- Allow the muffins to cool completely before drizzling with the glaze prepared by whisking powdered sugar, lemon juice, and water together.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze individually wrapped muffins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg