Aside from the Pumpkin Spice Snickerdoodle Blossoms, I haven't done much baking lately. Our little boy who is now 2 months old loves being held! That said, it's been pretty difficult to spend a decent amount of time in the kitchen. I finally decided to put him in the Bjorn and at least attempt to bake. He loved it! He observed everything I was doing and then about 20 minutes later he fell asleep. Anyway, back to the muffins... I wanted to use up the lemons we had on our counter, so I decided to make lemon poppy seed ones. They're sweet, moist and very flavorful. It's taken me quite a while to find a lemon muffin that I really love, but I think I've finally come up with one! The key to getting that good lemon flavor is using a lot of zest. I used two lemons and thought that these were perfect, but I also used fresh lemon juice to add to the flavor too. The crumb is moist, slightly dense and crammed full of poppy seeds. I topped them with a light vanilla glaze (feel free to omit) which gave them a more dessert-like taste. Hopefully you'll love these as much as we did- I think this recipe is a keeper and will definitely be making these in the future!
Lemon Poppy Seed Muffins
1 c. flour
½ c. cake flour
¾ c. sugar
¼ c. brown sugar
10 tbsp. (1 stick + 2 tbsp) butter, room temperature
¾ c. sour cream
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla extract
Juice of 1 lemon
Zest of 2 lemons
2 tbsp. poppy seeds
1 c. powdered sugar
2 tbsp. milk
¾ tsp. vanilla
pinch of salt
1. Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
2. In the bowl of a stand mixer, beat together butter, sugars and lemon zest until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, lemon juice, and poppy seeds.
3. In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
4. With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
5. Fill each muffin tin ⅔ of the way full. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.
6. Whisk all ingredients for glaze together in a small mixing bowl. Dip tops of muffins in the glaze, swirl upside down to remove any excess. Let the glaze set for 15 minutes before eating.
Stephen + Natalie | Makes approximately 12 standard size muffins