Good muffins. I added a little more lemon in recipe.
Was too much lemon for the kids and perfect lemon for Mom. Will make again.
Delicious! Exactly what I was looking for.
Very quick and easy. I didn’t have buttermilk, so I used half plain Greek yogurt and half 2% milk.
I also added extra lemon juice. Thank you for the recipe!
3 cups all-purpose flour
3 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup + 2 Tbsp granulated sugar
6 Tbsp unsalted butter, softened
1/4 cup canola or vegetable oil
1 Tbsp lemon zest
2 large eggs
1 large egg yolk
1 tsp vanilla extract
2/3 cup milk
2/3 cup sour cream
3 Tbsp lemon juice
1 cup powdered sugar
2 Tbsp fresh lemon juice
Preheat oven to 400 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 – 15 muffin cups filling each to the top and bake in preheated oven 15 – 18 minutes until toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.