Lemon Poppy Seed Muffins

Ingredients

• 1 cup granulated sugar
• 2 tbsp lemon zest – finely grated
• 2 large eggs – room temperature
• 0.75 cup sour cream
• 0.25 cup whole milk
• 2 tbsp lemon juice – freshly squeezed (for batter)
• 1 tsp vanilla extract
• 0.5 cup unsalted butter – melted and cooled
• 2 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 2 tbsp poppy seeds
• 1 cup powdered sugar
• 2.5 tbsp lemon juice – freshly squeezed (for glaze)

Instructions

1. Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners and set aside.
2. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and slightly moist, 30–60 seconds.
3. Whisk in the eggs, sour cream, whole milk, lemon juice (for batter), and vanilla until smooth. Whisk in the melted, cooled butter until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, and poppy seeds.
5. Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry pockets remain; the batter will be thick. Do not overmix.
6. Divide the batter evenly among the 12 liners, filling each about 3/4 full. Bake until the tops are golden and spring back when lightly touched and a toothpick comes out with a few moist crumbs, 16–18 minutes.
7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
8. While warm, whisk the powdered sugar with the lemon juice (for glaze) in a small bowl until smooth and pourable. Spoon or drizzle the glaze over the warm muffins and let set 10–15 minutes before serving.