– 1 cup Granulated Sugar – Lemon Zest (from 2 lemons) – 2 1/3 cup All-purpose Flour – 1 tbsp Baking Powder – 1/2 tsp Baking Soda – 1/2 tsp Salt – 2 tbsp Poppy Seeds
Wet Mixture
– 1/2 cup Butter melted – 1/4 cup Vegetable Oil – 2 Eggs large, room temperature – 1/2 cup Milk (2% m.f. or higher) – 1/2 cup Sour Cream or Greek Yogurt – Lemon Juice (from 1 lemon) – 1 tsp Vanilla Extract
Lemon Glaze (optional)
– 1 cup Powdered Sugar – 2 tbsp Lemon Juice (~1/2-1 lemon)
**Instructions:**
1.Preheat your oven to 375F (350 convection bake). Line a 12-muffin tray with paper liners.
Dry Mixture:
1. In a large bowl, combine sugar with lemon zest. Use your hands to massage lemon zest into the sugar until the sugar becomes aromatic and integrated with zest. Add flour, baking powder, baking soda, salt, and poppy seeds. Whisk to combine and aerate mixture. Set aside.
Wet Mixture:
1. In a medium bowl, combine sour cream with milk, melted butter, oil, eggs, lemon juice, and vanilla. Mix to combine. Let stand for 1-2 min. 2. Add wet mixture to dry mixture. Stir until just combined. 3. Using a cookie scoop or measuring spoon, divide the muffin batter into the 12 muffin cups. 4. Bake for at 375F for ~20 min, or until toothpick inserted into the centre comes out clean. 5. Allow muffins to rest for 5 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Lemon Glaze (optional)
1. Mix powdered sugar with lemon juice until smooth and thick. 2. Add 1 tbsp quantity to the tops of each muffin. 3. Enjoy!
1 Comment
**Recipe:** https://themindfulmeringue.com/lemon-poppy-seed-muffins/
**Ingredients:**
Dry Mixture
– 1 cup Granulated Sugar
– Lemon Zest (from 2 lemons)
– 2 1/3 cup All-purpose Flour
– 1 tbsp Baking Powder
– 1/2 tsp Baking Soda
– 1/2 tsp Salt
– 2 tbsp Poppy Seeds
Wet Mixture
– 1/2 cup Butter melted
– 1/4 cup Vegetable Oil
– 2 Eggs large, room temperature
– 1/2 cup Milk (2% m.f. or higher)
– 1/2 cup Sour Cream or Greek Yogurt
– Lemon Juice (from 1 lemon)
– 1 tsp Vanilla Extract
Lemon Glaze (optional)
– 1 cup Powdered Sugar
– 2 tbsp Lemon Juice (~1/2-1 lemon)
**Instructions:**
1.Preheat your oven to 375F (350 convection bake). Line a 12-muffin tray with paper liners.
Dry Mixture:
1. In a large bowl, combine sugar with lemon zest. Use your hands to massage lemon zest into the sugar until the sugar becomes aromatic and integrated with zest. Add flour, baking powder, baking soda, salt, and poppy seeds. Whisk to combine and aerate mixture. Set aside.
Wet Mixture:
1. In a medium bowl, combine sour cream with milk, melted butter, oil, eggs, lemon juice, and vanilla. Mix to combine. Let stand for 1-2 min.
2. Add wet mixture to dry mixture. Stir until just combined.
3. Using a cookie scoop or measuring spoon, divide the muffin batter into the 12 muffin cups.
4. Bake for at 375F for ~20 min, or until toothpick inserted into the centre comes out clean.
5. Allow muffins to rest for 5 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Lemon Glaze (optional)
1. Mix powdered sugar with lemon juice until smooth and thick.
2. Add 1 tbsp quantity to the tops of each muffin.
3. Enjoy!