Lemon Poppy Seed Muffins
Ingredients
The muffins
-
3
cups
all-purpose flour
-
3
Tbsp
poppy seeds
-
2
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1
cup + 2 Tbsp
granulated sugar
-
6
Tbsp
unsalted butter, softened
-
¼
cup
canola or vegetable oil
-
1
Tbsp
lemon zest
-
2
large
eggs
-
1
large
egg yolk
-
1
tsp
vanilla extract
-
⅔
cup
milk
-
⅔
cup
sour cream
-
3
Tbsp
lemon juice
The glaze
-
1
cup
powdered sugar
-
2
Tbsp
fresh lemon juice
Instructions
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, beat together the butter, sugar, lemon zest, and 1 tablespoon of oil until fluffy.
- Mix in the remaining oil, then add the eggs one at a time, followed by the egg yolk and vanilla extract.
- In a measuring cup, whisk together the milk, sour cream, and lemon juice.
- Fold the wet and dry ingredients into the butter mixture in batches.
- Divide the batter among 12 to 15 muffin cups and fill them to the top.
- Bake for 15 to 18 minutes until a toothpick comes out clean.
- Cool the muffins slightly, then drizzle with the lemon glaze.
Nutrition Facts (estimated)
Servings
15
Calories
327
Total fat
14g
Total carbohydrates
47g
Total protein
4g
Sodium
144mg
Cholesterol
54mg
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