Lemon Poppy Seed Muffins

Ingredients

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2¼ cups (280gm) AP flour

2 tbsp black poppy seeds

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup (100gm) sugar

¼ cup (50gm) light brown sugar

2 tbsp (heaped) lemon zest

⅔ cup milk (room temp)

½ cup (113gm) butter (melted and cooled)

2 tbsp oil

2 large eggs

2 tbsp lemon juice

½ cup sour cream / Greek yogurt (room temp)

1 tsp vanilla extract

1 cup icing sugar

2-3 tbsp lemon juice

Directions

0/0 steps made

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 zest into the sugar which makes for an extra lemony muffin once baked. Set aside.
In a separate bowl, mix all the wet ingredients (milk, butter, oil, eggs, lemon juice, Greek yogurt/sour cream, and vanilla extract).
Mix dry ingredients in another bowl (flour, poppy seeds, baking powder, baking soda, and salt).
Add the wet ingredients to the dry ingredients and use a spatula to fold together. Be careful not to over mix the batter.
Cover the bowl with a dry dish towel and rest at room temperature for 1 hour.
Bake at 215C for 5 minutes and then reduce oven temp to 175C and continue to bake for another 10 minutes.
Prepare the glaze: Mix together the icing sugar and lemon juice to get a smooth consistency. The glaze should be pourable but not too thin. If it’s too runny, add a bit more sugar. If it’s too thick, add a bit of milk.