Nothing makes me think more of spring than a soft lemon poppyseed muffin. I’ve been waiting and waiting for Mother Nature to finally get her act together so I could fully believe spring is right around the corner after making these muffins, but she’s taking her sweet old time and I just couldn’t take it anymore.
So while we still have some time before the official first day of spring, Rita’s is open, we had a day in the 60’s and I’m full steam ahead on all things warm and summery.
Lemon Poppyseed Muffins
for the muffins:
- 2/3 cup sugar
- grated zest of 2 lemons
- juice of 1 lemon
- 1 stick unsalted butter, melted and cooled
- 3/4 cup sour cream or plain Greek yogurt
- 2 eggs
- 1 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 tbsp. poppy seeds
for the glaze:
- 1 cup powdered sugar, sifted
- 2-3 tbsp. lemon juice
1. Preheat the oven to 400. Line a muffin pan with liners or spray with non-stick cooking spray.
2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist.
3. In a medium bowl, stir together the lemon juice, butter, sour cream, eggs and vanilla. In a large bowl, whisk together the flour, baking powder and salt.
4. Pour the wet ingredients over the dry and stir to combine. Do not over mix. Mixture should still be lumpy. Stir in the poppy seeds.
5. Divide the batter into each well of the muffin pan and bake for 18-20 minutes or until lightly golden.
6. Transfer to a wire rack and cool for 5 minutes before removing from the pan and cooling fully on the wire rack.
7. Mix the glaze by whisking together the powdered sugar with 1 tbsp. of the lemon juice. Slowly add in more lemon juice until the glaze reaches your desired consistency. Drizzle the glaze over the muffins.
These were a little denser than I like in my muffin, but the lemon flavoring was spot on and quite tasty. I’m happy with my sunny little reminder of spring.