An easy to make muffin recipe that is moist and full of lemon flavour. Very similar and copycat to the Starbucks lemon poppy seed loaf.
Prep Time: 10 minutesminutes
Cook Time: 18 minutesminutes
Total Time: 28 minutesminutes
Servings: 12muffins
Ingredients
Muffins
2cupscake and pastry flour
1/4tspbaking soda
1 1/2tspbaking powder
1/2tspsalt
3tbsppoppy seeds
1/2cupbutter, softened
1cupsugar
2eggs
zest of 1 lemon
juice of 2 lemons
1cupsour cream
Lemon Glaze
1cupicing sugar
2-3tbsplemon juice
Instructions
In a large bowl, whisk the flour with the baking soda, baking powder, salt and poppy seeds. Set aside
With an electric mixer cream together the butter and sugar. Beat in the eggs, lemon juice, lemon zest and sour cream until smooth and creamy.
With an electric mixer on low, or with a wooden smooth, mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter.
Scoop the muffin batter into a greased muffin tray. There should be enough batter to fill 12 muffin cups.
Bake at 400F for 15-18 minutes. Check with a toothpick and it comes out of the muffin with no batter, they are done.
Cool on a wire rack.
Once the muffins are completely cool, brush on the glaze. To make the glaze, mix together the icing sugar and lemon juice. The glaze should not be too runny. It should be thick enough to be brushed on the muffins.