Recipe courtesy of Plum Street Collective. Shannon is a local Portland, OR recipe creator!
Lemon Poppy Seed Muffins
- 3/4 cup lemon zest
- 1⅓ cups white sugar
- 2 eggs
- 1 cup oil
- 3 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 2/3 cup milk
- 1 cup sour cream (can sub Greek yogurt)
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons poppy seeds
Lemon Glaze
- 1/4 cup fresh squeezed lemon juice
- 1½ cups powdered sugar
To make the muffins:
- Preheat oven to 375°F. Place muffins liners in a muffin tin or spray generously with nonstick cooking spray.Set aside.
- Combine the lemon zest and sugar in a large bowl until well zest is well dispersed throughout.
- Next add in sugar, eggs, oil, vanilla, and lemon extract. Mix well.
- Then add milk and sour cream. Mix well.
- Next combine dry ingredients (excluding poppy seeds).
- Add combined dry ingredients into wet and mix until just incorporated.
- Lastly, add in poppy seeds and mix until well dispersed.
- Using a large spoon or cookie scoop, scoop batter into prepared muffin tins – about 3/4 – 7/8 of the way full (you want them pretty full, if you want them to dome on top!).
- Bake for 21-23 minutes until they spring back to the touch.
To make the lemon glaze:
- While muffins are baking, make the lemon glaze.
- Add the fresh squeezed lemon juice to a medium-sized bowl and slowly add the powdered sugar, whisking as you slowly add it in.
- Keep whisking as you add in the sugar, until you get a consistency you like. To keep the glaze from being too runny, I like make it so I’m just barely able to whisk it – not very runny. This helps get the drips on the side. You can make it thinner by adding a little more lemon juice, or less powdered sugar.
- As soon as muffins come out of oven, add the glaze, and then let it set for 5 minutes.Enjoy!
- (These muffins store well for up to 5 days in an airtight container.)
