How to Make "Super" Lemon Poppy Seed Muffins

Lemony, buttery, and pillowy-soft, these light muffins are loaded with natural lemon flavoring, peppered with poppy seeds, and then finally drizzled with a sweet lemony glaze. RECIPE: https://sugarspunrun.com/mini-lemon-p... Ingredients 1 3/4 cup all-purpose flour 220g 3/4 cup granulated sugar 150g 2 teaspoons baking powder ½ teaspoon baking soda 2 Tablespoons cornstarch 1 Tablespoon poppy seeds ½ teaspoon salt ¾ cup sour cream 180g ½ cup unsalted butter, melted (113g) 1 large egg 2 Tablespoons lemon zest¹ 2 Tablespoons lemon juice 1 teaspoon vanilla extract ½ teaspoon lemon extract optional GLAZE 1 ¼ cup powdered sugar 160g 1 ½ Tablespoons lemon juice 1 ½ teaspoons water or more as needed Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Instructions 00:00 Introduction 00:19 Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners). 00:24 In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt. 01:09 In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using). 04:03 Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don’t over-mix or your muffins will be dense and dry). 04:37 Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) prehated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten mufifns, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. 06:06 Allow to cool before drizzling with glaze. GLAZE 06:17 To prepare glaze, whisk together powdered sugar, lemon juice, and water until proper consistency is reached (not too runny, stiff but thin enough to drizzle). Drizzle over cooled muffins. 07:19 Allow glaze to harden a bit before serving. Notes ¹¹When zesting your lemon, don’t zest too deep into the white papery “pith” or your muffins will be bitter. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/