Lemon Poppy Seed Muffins
Servings 12
Ingredients
- 2 and 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter melted
- juice and zest of 3 medium lemons
- 2 large eggs at room temperature
- 1/2 cup sour cream or Greek yogurt at room temperature
- 1 teaspoon vanilla extract
- turbinado sugar for sprinkling
Instructions
- Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the granulated sugar, brown sugar, and poppy seeds until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, lemon zest, together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the sour cream or Greek yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of dry ingredients remain. Do not overmix. This will be a very thick batter .
- Spoon the batter into the muffin tins, filling them all the way to the top. Sprinkle each with turbinado sugar. Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce oven temperature to 375°F (190°C) and continue to bake for 10-13 minutes longer until tops are lightly golden, and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
Notes
Muffins stay fresh in an airtight container at room temperature for up to 5 days. [br]Make ahead tip: [br]For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, pop them in an oven preheated to 350 degrees on a cookie tray covered with tinfoil and heat for 10 minutes, then uncovered for another 3-5 minutes.