Lemon Poppyseed Muffins

 These are the best lemon poppyseed muffins I've made - really moist and flavorful.

Lemon Poppyseed Muffins

Yield: 24 muffins

Ingredients

• ½ cup Oil
• 8 Tablespoons Butter (melted)
• 2 cups Sugar
• 4 large Eggs
• 2/3 cup Buttermilk or Milk
• 1 ½ cups Sour Cream or vanilla greek yogurt
• 2 Tablespoon Fresh Lemon Juice
• 4 Tablespoons Lemon Zest (from about 4 lemons)
• 4 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 4 teaspoons Poppyseeds

Lemon Glaze:

• 1 ½ cups Powdered Sugar
• 3 to 4 Tablespoons Lemon Juice
• Sparkling Sugar

Instructions

1.                 Preheat oven to 350 degrees. Spray two 12 cup muffin tins or muffin tin liners with non-stick cooking spray. I suggest using liners if you are making jumbo muffins.

2.       In a large bowl, mix together oil, butter, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice, and lemon zest. Stir until completely combined.

3.       Fold in flour, baking powder, salt, and poppyseeds. Scoop into muffin tin liners, filling almost to the top (over ¾ full). Sprinkle with sparkling sugar.

4.       Bake for 17-21 minutes.

Lemon Glaze:

1.                 In a small bowl, mix together powdered sugar and lemon juice. Start with 3 Tablespoons of lemon juice and add more for a thinner glaze and more pronounced lemon flavor.

2.       Once the muffins are done baking, let cool for about 10-15 minutes. Place glaze in a piping bag or place in a sandwich-size Ziploc bag and snip one edge of the bag. Run the glaze along the muffin in a zig-zag pattern.

https://www.modernhoney.com/lemon-poppyseed-muffins/#recipe