My in house taste tester was working on a very big project at work last week. His whole team had to be at work starting at 4am! That is just too darn early, in my opinion.
To help ease their pain I whipped up a batch of these tasty Lemon Poppy Seed Muffins. He took them to work to share around.
They are divine! They have a soft and moist crumb and a nice tart flavor. They really are the perfect muffin.
What you need,
2/3 cup granulated sugar
The zest and juice of 1 large lemon
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ cup sour cream (or plain Greek yogurt would work too)
2 large eggs
1 tsp. vanilla
½ cup butter, melted and cooled slightly (as usual I used salted butter so I left out the salt)
2 tbsp. poppy seeds
For the icing,
1 cup icing sugar
2-3 tbsp. fresh lemon juice
Heat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
In a large bowl combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until the sugar is moist and fragrant.
Whisk in the flour, baking powder, baking soda and salt if you are using it.
In a separate bowl stir together the sour cream, eggs, vanilla, lemon juice and butter until well combined.
Add the liquid ingredients to the dry and stir just to combine do not over mix or you will get tough muffins, no one wants that!
Gently fold in the poppy seeds.
Divide the batter evenly into the muffin cups.
Bake for 18-20 minutes, until the tops are golden and a toothpick comes out clean.
Cool the muffins in the tin for 5 minutes then transfer to a wire rack to cool completely.
While the muffins are cooking make the icing. In a bowl stir about 1½ tablespoons of the lemon juice into the icing sugar. Continue adding more lemon juice until you get a thick but still runny icing.
Once the muffins are fully cooled, drizzle the icing over the tops.
Muffins are always best same day but you can store them in an airtight container for 2 days. You can even freeze them for up to a month.
A perfect treat for a group of hungry co-workers.
Recipe from Two Peas and Their Pod