Lemon poppy seed muffins. Really light and airy.

I did not make the glaze but have included the directions for making it.

Muffins

1 3/4 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tbsp poppy seeds

1/2 cup (113g) butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup dark brown sugar

2 large eggs, at room temperature

1/2 cup sour cream or plain yogurt, at room temperature

1 1/2 tbsp fresh lemon zest

3 tbsp fresh lemon juice

1 1/2 tsp vanilla extract

1/4 cup milk

Lemon Icing

1 cup (120g) confectioners’ sugar, sifted

1 1/2 tbsp lemon juice

1 tbsp milk

Preheat oven to 425°F. Prepare a 12-count muffin tin.

In a large bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together. Set aside.

In another large bowl, beat the butter, granulated sugar and brown sugar until smooth and creamy. Add the eggs, sour cream, vanilla extract, lemon juice and lemon zest. Beat until combined.

Add the dry ingredients and milk, alternately, into the wet ingredients and beat until no flour pockets remain. 

Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, reduce the temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted comes out clean. 

Icing

1 cup (120g) confectioners’ sugar

1 1/2 tbsp lemon juice

1 tbsp milk