Spring is officially here and I am enjoying baking up treats in my kitchen. Some days I even get to open the windows and let some fresh air in! It’s been beautiful lately, so why not whip up a batch of Lemon Poppyseed Muffins? This muffin makes me cheerful and happy because it’s fluffy, moist, and lightly sweet with a slight tang of lemon; perfect for any spring breakfast or brunch.
Normally I like my citrus treats to have lots of tang to them, but these lemon poppyseed muffins have a light, fresh lemon flavor to them. Most of the lemon flavor comes from the glaze on top, but the muffins do have some freshly squeezed lemon juice in them and some lemon zest that is rubbed into the sugar before the other ingredients are added. Rubbing the zest into the sugar releases the citrus oils from the peel. If you have an extra day, I would even let those lemon oils from the zest flavor the sugar overnight for more flavor in the actual muffin itself.
I hope you enjoy these muffins as much as we did! They are the perfect after school snack!
Lemon Poppyseed Muffins
For the Muffins:
- 2/3 cup sugar
- zest of 1 lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup light sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- juice of 1 lemon (about 1/4 cup)
- 1/2 cup vegetable or canola oil
- 2 Tbsp poppy seeds
For the Glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
- Preheat the oven to 400 degrees Fahrenheit. Butter or spray the molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt.
- In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and oil together until well blended.
- Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Stir in the poppy seeds. Fill each muffin cup ⅔ full of batter.
- Bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
- Make the glaze by placing the powdered sugar in a small bowl and add about 1½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thick, but thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve. Glaze will harden as it rests.
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Recipe lightly altered from Two Peas & Their Pod