Author Notes
I had been craving Lemon Poppy Seed Muffins every since I had a Whole Food one. I was kind of surprised to not find it in several of my baking cookbooks. Finally, I found one in "Entenmann's Big Book of Baking." They came out very moist, sweet, lemony without too many poppy seeds; really good! I used a fondant sugar instead of confectioner's sugar because I can't stand the taste of confectioner's sugar. —jevyn
Ingredients
- Muffin Batter
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2 cups
all-purpose flour
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1/2 teaspoon
salt
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1 1/2 teaspoons
baking powder
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1/4 teaspoon
baking soda
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1/2 cup
unsalted butter; softened
-
1 cup
sugar
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2
large lemons zested and juiced.
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2
large eggs
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2 tablespoons
fresh lemon juice
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1 cup
sour cream
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2 tablespoons
poppy seeds
- Glaze
-
1 tablespoon
fresh lemon juice
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3 tablespoons
fondant or Confectioner's Sugar
Directions
- Muffin Batter
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Preheat oven to 350 degrees
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Grease a 12 cup muffin pan or line with 12 baking cups
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In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in eggs one at a time, mixing thoroughly. Stir in a third of the flour mixture, until just combined. Stir in the lemon juice, and half or the sour cream until combined.
-
Fold in half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Finally stir in the remaining flour and poppy seeds.
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Fill the cups with batter. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Remove the muffins from the oven and cool for 5 minutes. Brush the lemon glaze evenly on top of each muffin. When cool enough to handle, remove muffins from the cups and cool completely on a rack before serving.
- Glaze
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Mix the lemon juice and powdered sugar together to form a thin glaze.
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