Lemon Poppy Seed Muffins

Aspiring baker and cook from California.

Tangy-sweet and tender, lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery. Tangy-sweet and tender, lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery.

1 and ¾ cups ( 219g) all-purpose flour ( spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 Tablespoons poppy seeds

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

½ cup ( 100g) granulated sugar

¼ cup ( 50g) packed light or dark brown sugar

2 large eggs, at room temperature

½ cup ( 120g) sour cream or plain yogurt, at room temperature

1 and ½ Tablespoons fresh lemon zest

3 Tablespoons (45ml) fresh lemon juice

1 and ½ teaspoons pure vanilla extract (see Note about adding lemon extract)

¼ cup (60ml) milk (any kind), at room temperature

Lemon Icing

1 cup ( 120g) confectioners’ sugar, sifted

1 and ½ Tablespoons (22ml) lemon juice

1 Tablespoon (15ml) milk (any kind)

Directions at sallysbakingaddiction.com

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