Lemon Poppy Seed Muffins

Source: https://sallysbakingaddiction.com/lemon-poppy-seed-muffins/ Makes 12 · Prep 15 min · Bake ~20–22 min

❄️ FREEZE STAGE: Fully baked

• Freeze at: After baking and cooling — with or without the icing.
• How: Freezer container, up to 3 months.
• Reheat: Thaw overnight in the fridge, then bring to room temp before serving. (If freezing un-iced, add the icing fresh after thawing.)

Allergens: no nuts, sesame, or chickpea in the base recipe. ✅

Ingredients

Batter

• 1¾ cups (219g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp poppy seeds
• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature
• ½ cup (120g) sour cream or plain yogurt, room temperature
• 1½ tbsp fresh lemon zest
• 3 tbsp (45ml) fresh lemon juice
• 1½ tsp pure vanilla extract
• ¼ cup (60ml) milk, room temperature

Lemon icing

• 1 cup (120g) confectioners' sugar, sifted
• 1½ tbsp (22ml) lemon juice
• 1 tbsp (15ml) milk

Method

1. Preheat oven to 425°F. Spray or line a 12-count muffin pan.
2. Whisk flour, baking powder, baking soda, salt, and poppy seeds.
3. Beat butter, sugar, and brown sugar on high until creamy, ~3 min. Add eggs, sour cream, vanilla, lemon zest, and juice; beat 1 min on medium, then high until combined (may look curdled — fine).
4. On low speed, add the dry ingredients and milk; beat until no flour pockets remain.
5. Fill muffin cups. Bake 5 min at 425°F, then reduce to 350°F (muffins stay in) and bake 15–17 min more, until a toothpick comes out clean (~20–22 min total). Cool 5 min in pan, then a wire rack.
6. Whisk the icing ingredients; drizzle over warm or cooled muffins.

Storage (from source)

• Room temp: up to 3 days; fridge: up to 1 week.
• Freezer: up to 3 months (see freeze box).