Description
Deliciously moist lemon poppy seed muffins bursting with citrus flavor and delightful texture.
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 (for the glaze)
- 1 ½ tablespoons lemon juice (for the glaze)
- 1 ½ teaspoons water (for glaze consistency)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare a 12-cavity muffin tin with paper liners.
- Mix the all-purpose flour, granulated sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt in a large mixing bowl.
- Combine the sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and optional lemon extract in another bowl.
- Add the wet ingredients to the dry mixture and gently fold until just combined.
- Fill the muffin tin with the batter, filling each cup about ¾ full.
- Bake at 425°F (220°C) for 8 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 5-6 minutes.
- Cool the muffins in the tin for a few minutes before transferring to a wire rack.
- Prepare the glaze by whisking together powdered sugar, lemon juice, and water until smooth.
- Drizzle the glaze over the cooled muffins.
Notes
For best results, ensure eggs and sour cream are at room temperature before use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg