Lemon Poppyseed Muffins

Written By Delish In A Pinch

We love Shakespeare and we love Star Wars. This morning my son introduced me to an audiobook that is a Star Wars story in Shakespeare dialect. 

We doth hath't be think yond peradventure these two favorites shouldst beest enjoyed separately. 

There is one combination that can’t be beat which is lemons and poppyseeds in muffins. Oh yes! Who doesn’t like a touch of lemon to remind us of summer in the dead of winter? Who’s with me here? 

Hera’s Pinch

We like to use orange glaze on these muffins too. Just replace the lemon juice with orange juice.

To bring eggs to room temperature, insert them in a warm glass of water for 2-3 minutes. 

FLOSS FLOSS FLOSS FLOSS! Poppy seeds like to get stuck in thy teeth.

Lemon Poppyseed Muffins

Yield: 12 muffins
Author: Chef Harvey
Prep time: 10 Min Cook time: 20 Min Total time: 30 Min

Ingredients

  • 3 cups of flour
  • 1 cup granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 cup sour cream
  • 2 tablespoons lemon juice (1-2 lemons)
  • 2 1/2 tablespoons of lemon zest (2-3 lemons)
  • 2 large eggs (room temp)
  • 1/2 cup of melted butter
  • 2 tablespoons of poppy seeds
  • Glaze: 2 tablespoons of lemon juice
  • 1 cup of powdered sugar

Instructions

  1. Preheat the oven to 375℉. Lightly spray a 12 cup muffin tin or line with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together sour cream, lemon juice, lemon zest, and eggs. Whisk in the melted butter a little at a time.
  4. Fold the wet ingredients into the dry ingredients until combined. Fold in the poppy seeds.
  5. The batter will be thick. Using an ice cream scoop, fill muffin cups about 2/3 full.
  6. Bake for 18-20 minutes.
  7. For the glaze, in a small bowl, add lemon juice and powdered sugar and stir with a fork until you achieve a liquidy consistency.
  8. Drizzle glaze over the cooled muffins.