Lemon Poppy Seed Muffins Recipe

Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners, then set it aside.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set this mixture aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until the mixture becomes smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed for even mixing.

To the creamed butter mixture, add the eggs, sour cream or yogurt, pure vanilla extract, fresh lemon zest, and lemon juice. Beat on medium speed for 1 minute, then increase to high speed and continue to beat until fully combined. It's normal if the mixture looks slightly chunky or curdled at this stage.

With the mixer running on low speed, gradually add the dry ingredients and milk to the wet mixture. Beat until there are no visible pockets of flour and the batter is smooth and consistent.

Spoon the batter evenly into each muffin cup or cupcake liner, filling about 3/4 full. Bake at 425°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be about 22 minutes.

Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice, and milk until smooth. Drizzle the icing over the warm or cooled muffins for a delicious finishing touch.

Cover and store any leftover muffins at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.