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Ingredients
- 2½cups all-purpose flour
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- ¾cup granulated sugar
- ½cup unsalted butter (1 stick), melted and cooled slightly
- ½cup whole milk
- ½cup sour cream
- 2large eggs
- 2tablespoons freshly grated lemon zest (from 2 large lemons)
- 2tablespoons fresh lemon juice
- 4teaspoons poppy seeds
- 1cup confectioners’ sugar
- 2 to 3tablespoons fresh lemon juice
For the Muffins
For the Glaze
Nutritional analysis per serving (12 servings)
294 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 5 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- Step 3
With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
- Step 4
Prepare the glaze: Whisk together confectioners’ sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.
Private Notes
Comments
I've been making a version of this for years, but with half the sugar, butter and eggs (1/2 cup sugar, 4 tablespoons butter, 1 egg), lowfat milk and no glaze. I also use a tablespoon of baking powder. The lemon flavor shines through and they're not too dense and dessert-y.
Tastes better if you double the amount of lemon zest. Makes the lemon flavor a lot stronger without being overbearing or overly sweet.
I followed the suggestions of some of the top reviews here and halved the sugar, butter and eggs, and I would definitely not recommend doing that. The muffins turned out with too much of a flour taste, and not enough flavor (to be expected given the modifications, but not ideal). I will be making these to the recipe next time, as these adjustments make them taste more like scones.
I used coconut milk in place of sour cream. Turned out nice. Glaze seems important.
I modified the second time and they came out MUCH better (much moister, much more lemony). Reduced flour by 1/2 cup. Used (good) olive oil instead of butter. When mixing wet ingredients, started with lemon zest and sugar, mixing them between my fingers so the abrasiveness of the sugar helped release the lemon scent and fragrance. Whisked instead of folded dry ingredients into wet, just until all flour clumps were gone. Amazing the difference these modifications made.
I added a drop of vanilla extract just because. I recommend doing that. Didn’t measure the lemon zest; I just zested until I was happy with my little pile of zest. These are a piece of cake! Literally and figuratively.