Lemon Poppy Seed Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Spray a 12-cup muffin pan with nonstick spray or line it with liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.
3. Beat the butter, granulated sugar and brown sugar on high speed until smooth and creamy, about 3 minutes, scraping the bowl as needed. Add the eggs, sour cream, vanilla, lemon zest and lemon juice. Beat on medium for 1 minute, then on high until combined, scraping the bowl as needed.
4. On low speed, add the dry ingredients and the milk to the wet ingredients and mix until no flour pockets remain.
5. Divide the batter evenly among the muffin cups.
6. Bake 5 minutes at 425°F (218°C), then reduce the oven to 350°F (177°C) without removing the muffins. Bake a further 15 to 17 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the muffins 5 minutes in the pan, then move them to a wire rack.
8. Whisk the icing ingredients together and drizzle over the warm or cooled muffins.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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