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meyer lemon poppy seed muffin with wrapper off
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Meyer Lemon Poppy Seed Muffins

Course Bakery
Cuisine American
Keyword Baking, Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Servings 12 Muffins

Ingredients

For Muffins:

  • ¾ cup butter, softened
  • 1 cup granulated sugar
  • 2 ½ tablespoon meyer lemon zest
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ Tbsp. fresh meyer lemon juice
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 Tbsp. poppy seeds
  • 1 cup full-fat sour cream

For Glaze:

  • 1 ⅓ cups powdered sugar
  • 2 tablespoon meyer lemon juice
  • ½ teaspoon fresh meyer lemon zest
  • 3 tablespoon milk
US Customary - Metric

Instructions

For Muffins:

  • Pre-heat oven to 400°F. Line a 12 cup muffin tin with liners and set aside.
  • In a mixing bowl, mix the butter till light and fluffy. Add the sugar, zest, vanilla, lemon juice, and mix till smooth.
  • Add the eggs one at a time mixing after each egg is added. Gently stir in the sour cream.
  • In a bowl, whisk together the flour, baking powder, baking soda, and poppy seeds. Slowly mix the dry ingredients into the wet until it is just combined.
  • Scoop batter into the muffin cups (about ¼ cup) per muffin. Place in oven and back 15 minutes. Allow muffins to cool for about 10 minutes before glazing.

For Glaze:

  • Whisk together powdered sugar, lemon juice, lemon zest, and milk.
  • Dip the tops of the muffins into the glaze or drizzle over the top. Allow the glaze to set.