Description
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can’t eat just one! You can substitute yogurt for the sour cream, if desired.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 2 lemons, zested and juiced
- 2 tablespoons poppy seeds
- 2 ⅔ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup sour cream
- ⅓ cup vegetable oil
- 1 egg
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour
- white sugar
- lemon zest
- poppy seeds
- baking powder
- and salt together in a bowl. Beat buttermilk
- sour cream
- vegetable oil
- and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
- about 20 minutes. Cool for 10 minutes.
- While muffins are cooling
- whisk confectioners’ sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 12