Lemon Poppy Seed Muffins

sallysbakingaddiction.com

Michele Perez

subheading: For the Cupcakes:

1¾ 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

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

1½ Tablespoons fresh lemon zest

3 Tablespoons (45ml) fresh lemon juice

1½ teaspoons pure vanilla extract (see Note about adding lemon extract)

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

subheading: Lemon Icing:

1 cup ( 120g) confectioners’ sugar, sifted

1½ Tablespoons (22ml) lemon juice

1 Tablespoon (15ml) milk (any kind)

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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