Lemon Poppy Seed Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
- 2 eggs
- 3 cups flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sugar
- 1/2 cup powdered sugar
- 2 1/2 tbsp lemon juice
- 1 tbsp poppy seeds
- 2 tsp lemon zest
- 10 tbsp butter softened
- 1 cup vanilla greek yogurt
- 1 tbsp lemon juice (or more if desired)
- Carbohydrate 33.1566261409949 g
- Cholesterol 40.1529166685624 mg
- Fat 15.0212206121679 g
- Fiber 0.143138890217819 g
- Protein 1.50501366702763 g
- Saturated Fat 9.37958931152579 g
- Serving Size 1 1 muffin (101g)
- Sodium 4785.8919994812 mg
- Sugar 33.0134872507771 g
- Trans Fat 1.03138294450278 g
- Calories 267 calories
Preheat oven to 375 degrees F.In a large mixing bowl, fit with the whisk attachment, beat the butter and sugar until light and fluffy. Add one egg at a time, scraping sides of bowl if necessary. Add the lemon zest, 2½ tbsp lemon juice, and vanilla extract, continue to beat until smooth.In a separate bowl whisk together the flour, baking powder, baking soda and salt.Alternately add 1 cup of the flour mixture, greek yogurt, and sour cream to the wet ingredients, until all the flour is used. Don't over mix. Add the poppy seeds and stir to evenly incorporate.Divide the batter evenly among the lined muffin cups.Bake for 20-25 minutes or until muffins are lightly golden brown on top. Remove from oven and let cool on wire rack.Combine the powdered sugar and lemon juice in a small bowl, whisk until smooth. Add more lemon juice if you would like the glaze thinner. Brush on top of each muffin, and let harden.Enjoy.
