¼cup(60 mL) whole or low-fat milk, room temperature
2cups(250 g) all purpose flour
¾cup(150 g) granulated sugar
2Tablespoonsfresh lemon zest
3large eggs,, room temperature
½cup(113 g or 1 stick) unsalted butter, melted and slightly cooled
2Tablespoonsfresh lemon juice
½teaspoonalmond extract, or vanilla extract
½cup(120 g) sour cream, room temperature
Lemon Glaze Ingredients
½cup(60 g) confectioners' sugar, sifted
1Tablespoonfresh lemon juice
In a small bowl or measuring cup, whisk together milk and poppyseeds. Let mixture sit for 15 minutes.
Preheat oven to 400° F. Add paper liners to a standard 12-cup muffin tin and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, combine sugar and lemon zest. Rub the mixture between your fingers to increase the lemon flavor. Add eggs, melted butter, lemon juice and almond extract. Mix until combined. Add sour cream and milk poppy seed mixture. Whisk again until ingredients are thoroughly incorporated.
Add dry ingredients to wet ingredients. Stir with a silicone spatula until combined (avoid over mixing).
Divide batter among cups in prepared muffin tin. Bake at 400° F for 16 to 18 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Immediately turn muffins on their side in the pan so the bottoms don’t get soggy. While the muffins are cooling, prepare the glaze.
Whisk together confectioners' sugar and lemon juice. Start with 1 tablespoon to achieve a thick icing consistency. If you'd like a thinner consistency, add another tablespoon of lemon juice. Use a spoon to drizzle icing over the muffins.
Sour cream substitute: Plain Greek yogurt (room temperature).Store lemon poppy seed muffins in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.Freeze lemon poppy seed muffins (completely cooled) in an airtight container with parchment paper between layers. Muffins will keep in the freezer for one month. Defrost in the refrigerator before serving.High altitude adjustments (Denver, CO, altitude 5,820 ft): Decrease baking powder by 1/2 teaspoon. Decrease sugar by 2 teaspoons. Add an extra teaspoon of milk.Recommended tools: Kitchen scale, hand mixer and muffin tin.