These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!
Total Time:29 minutes
For the muffins:
½ cup unsalted butter at room temperature
½ cup sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk
1–1/2 tablespoons lemon zest
¼ cup fresh-squeezed lemon juice
2 cups all-purpose flour
2–1/2 teaspoons baking powder
¾ teaspoon salt
1–1/2 tablespoons poppy seeds
For the glaze:
2 tablespoons fresh-squeezed lemon juice (plus more as needed)
1 cup powdered sugar
Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined.
Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!