Lemon Poppy Seed Muffins
No ratings yet 2¼ cups (280gm) AP flour2 tbsp black poppy seeds2 tsp baking powder½ tsp baking soda½ tsp salt½ cup (100gm) sugar¼ cup (50gm) light brown sugar2 tbsp (heaped) lemon zest⅔ cup milk (room temp)½ cup (113gm) butter (melted and cooled)2 tbsp oil2 large eggs2 tbsp lemon juice½ cup sour cream / Greek yogurt (room temp)1 tsp vanilla extract1 cup icing sugar2-3 tbsp lemon juice
In a medium bowl, add the granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 30 seconds. This helps to release the oils from the zes...