Lemon Poppy Seed Muffins

Makes 12 Lemon Poppy Seed Muffins

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


1 cup (125g) all-purpose flour
1 cup (125g) cake flour
1/2 tsp (3g) table salt
1 1/2 tsp (5g) baking powder
1/4 tsp (1g) baking soda
1 stick (1/2-cup) (100g) unsalted butter or butter flavor Crisco, softened
1 cup (200g) white granulated sugar
finely grated zest from 2 lemons
2 large eggs (100g) (or 1/2 cup eggbeaters)
2 tablespoons (30g) lemon juice
1 cup (250g) yogurt
1 tsp (5g) lemon extract
1 tsp (5g) vanilla extract
2 Tbsp (20g) poppy seeds

For the glaze:
1 Tbsp (5g) lemon juice
3 Tbsp (20g) powdered sugar


Preheat your oven to 350 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.

In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy.

Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.

Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.

Line a 12-muffin tin with paper baking cups. Fill each to the top with batter. Bake about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean (when a digital thermometer inserted into the center of a muffin reads 190F, they are done).

While the muffins are baking, mix the lemon juice and powdered sugar together for form a thin glaze.

Remove the muffins from the oven when ready, and allow to cool for 5 minutes. Brush the lemon glaze evenly over the top of each muffin. This is not intended to be a frosting, but just a very light glaze to give the tops a little shine and extra bit of lemon flavor.

When cool enough to handle, remove muffins from the tins and cool completely on a rack before serving.