Lemon Poppyseed Muffins
Lemon Poppyseed Muffins with Lemon Glaze has a marvelous balance of acidity and sweetness. They make a wonderful snack or breakfast treat!
Servings: 16 muffins
Ingredients
For the Muffins:
- 1½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Poppyseeds
- ¼ cup Vegetable Oil
- ⅔ cup Sour Cream
- ⅓ cup Granulated Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- ½ cup Lemon Juice
- 1 tablespoon Lemon Zest
For the Lemon Frosting Drizzle:
- 2 tablespoons Unsalted Butter (room temperature)
- 4 tablespoons Cream Cheese (2 oz)
- ⅓ cup Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
For the Muffins:
- Preheat your oven to 425°F.
- In a medium sized bowl, combine flour, baking soda, salt, and poppyseeds. Whisk to combine, then set aside.
- In a large bowl, add the vegetable oil, sour cream, granulated sugar, and brown sugar and whisk to combine. Add the eggs, vanilla, almond extract, lemon juice and lemon zest. Whisk until homogenous and combined.
- Add the dry ingredients to the wet ingredients and whisk together until no dry flour remains. Do not over mix.
- Pour batter into lined muffin pan. Fill the muffin cups 2/3 of the way full with batter.
- Once you have filled and portioned the entire muffin pan, bake the muffins for 20 minutes in the preheated oven. Once they are finished take them out and allow them to cool before drizzling with the lemon frosting.
For the Lemon Frosting Drizzle:
- In a clean, medium sized bowl using a hand mixer, beat cream cheese and butter together until smooth and no chunks remain. Add the powdered sugar and lemon juice. Beat until incorpoarted. It is okay if it is a bit thin.
- Add the frosting to a piping bag with a small hole in it. Drizzle the frosting over the muffins in a zig zag pattern.