One-Bowl Lemon Poppyseed Muffins
These muffins are tall with a crisp lemon zest and sugar studded lid. They're soft and tender on the inside, full of flavor, and the optional glaze makes for a muffin that's as beautiful as it is delicious.
Servings 15 muffins
Ingredients
For the Muffins
- 3/4 cup salted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup + 1 tbsp brown sugar, packed
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature I used 2%
- 1/4 cup + 2 tbsp sour cream, at room temperature Use full-fat sour cream
- 2 tsp vanilla extract
- 3 tbsp + 1 tsp lemon zest About two large lemons + an extra lemon's zest for topping before baking
- 3 tbsp + 1 tsp fresh lemon juice
- 2 and 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppyseeds
- granulated sugar, for topping
- more lemon zest, for topping
Optional Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp milk
- 2 tsp fresh lemon juice
Instructions
- Prep: Make sure you've let the sour cream, milk, and eggs come to room temp before beginning. Preheat your oven to 425 degrees F. Line a muffin pan with muffin papers.
- Make the Muffins: Melt the butter in a large mixing bowl. Whisk in the sugars and eggs. Then, add the milk, sour cream, vanilla, lemon juice, and lemon zest and whisk to combine well. Add all the dry ingredients, and fold in with a spatula until just combined.
- Bake: Fill each muffin cavity quite full (see photos). Sprinkle a generous dusting of granulated sugar and a pinch of lemon zest on top of each muffin. Bake for 5 minutes at 425 degrees F, then lower your oven temp to 350 degrees F, and bake for 12-14 more minutes. Pop the muffins out of the pan with a butter knife and let cool on a cooling rack, until they're cooled enough to handle, but still warm. (Or you can let them cool completely, if you prefer that.)
- Serve + Store: If using the glaze, whisk all glaze ingredients together and drizzle over muffins while they're warm. Or, serve warm with butter. These are best the first day, but leftovers can be stored in an airtight container at room temp for a few days.