This twist on the lemon poppyseed muffins uses sour cream to put sweet and sour, together in one magnificent bite.
I had a craving for something lemon and, next thing you know out came these lemon poppyseed muffins. Perfect for breakfast, brunch, or an afternoon snack, these muffins are going to join my breakfast routine.
Not the healthiest decision, but once the muffins were cooked I decided they needed a glaze. It comes together quickly with just confectioners sugar, vanilla, and lemon juice. The glaze is, of course, optional, but in my opinion, highly recommended.
I’ve mentioned this before, but I’m really bad at breakfast. Especially during the week. I’m never ready to eat before I leave the house, so I bring breakfast to work. That means I need easily transportable food that doesn’t need to be cooked or reheated. A few of my regular choices are yogurt, oatmeal, and granola bars. Sometimes, I need to switch it up and baked goods always do the trick.Print
Lemon Poppy Seed Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 muffins
- 2/3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted and cooled
- 2 Tablespoons poppy seeds
- 2 tbsp lemon juice (1-2 lemons)
- 1 heaping tbsp lemon zest (from 1-2 lemons)
- 1 cup confectioners sugar
- 2-3 tbsp lemon juice
- 1/2 tsp vanilla extract
- Preheat oven to 400 degrees F
- Place the sugar and lemon zest in a large bowl, mix until well combined and sugar is moist and fragrant.
- Add flour, baking soda, baking powder, and salt and stir well.
- In a medium bowl, mix together sour cream, eggs, vanilla, and melted butter.
- Add wet ingredients to dry and mix just until combined
- Add the poppy seeds and then portion out the batter into the muffin liners.
- Bake for 22-25 minutes until an inserted toothpick comes out clean
- Mix all icing ingredients together until smooth and drizzle on top of muffins.