Lemon-Sugar Poppyseed Muffins
Fluffy, tender, perfect lemon poppyseed muffins topped with a sweet sprinkling of lemon sugar.
Ingredients
For the Lemon Poppyseed Muffins
- 2 3/4 cup all-purpose flour
- 2 Tbsp poppyseeds
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter melted
- 1 cup sugar divided
- 1/2 cup plus 1 Tbsp packed brown sugar
- 3 large eggs at room temperature
- 3/4 cup whole milk at room temperature
- 1/4 cup sour cream at room temperature
- 2 tsp pure vanilla extract
- 1/3 cup freshly squeezed lemon juice
- 1 Tbsp lemon zest divided
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp milk
- 2 tsp freshly squeezed lemon juice
Instructions
For the Lemon Poppyseed Muffins
- Preheat oven to 425°F. Line a muffin tin with cupcake liners.
- Combine flour, poppyseeds, baking powder, baking soda, and salt in a large bowl, whisking to combine.
- In a separate bowl whisk butter, 3/4 cup sugar, and brown sugar until smooth. Add in eggs, one at a time, whisking until combined.
- Add the milk, sour cream, vanilla, lemon juice, and 2 tsp lemon zest and whisk until smooth.
- Create a well in the center of the dry ingredients; fold in wet ingredients to dry ingredients until just combined. Fill each muffin cup 3/4 of the way full with prepared batter.
- In a small bowl combine remaining 1/4 cup sugar and 1 tsp lemon zest. Rub lemon zest and sugar granules together, using your fingers, for about 30 seconds. Sprinkle each muffin with lemon sugar.
- Bake muffins 5 minutes at 425°F, reduce temperature to 350°F, and bake additional 12 to 14 minutes or until edges are lightly golden brown.
- Let muffins cool completely in pan before transferring to a wire rack to cool completely. Serve warm and store in an airtight container in the refrigerator 7 to 10 days.
For the Lemon Glaze
- Whisk all ingredients in a small bowl until smooth. Drizzle glaze on muffins just before serving.