Soft Lemon Poppy Seed Muffins

These tender lemon poppy seed muffins are full of fresh lemon flavor with a fluffy texture and poppy seed crunch.

There is lots of lemon zest in the base, which is first rubbed into the sugar.

This helps to release the lemon oils in the zest and bring that lemony flavor into the muffin.

Add in the melted butter, eggs, sour cream, lemon juice, and vanilla. Whisk it together until well combined.

Combine all-purpose flour, baking powder, baking soda, salt, and poppy seeds.

Add this to the wet mixture in stages, alternating with room temperature milk.

Fold together with a rubber spatula until just combined. Take care not to overmix it. Let the batter stand for 30 minutes and preheat the oven.

Divide the batter evenly over a 12 muffin pan.

Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15 minutes or until the tops of the muffins are lightly golden brown

Drizzle the hot muffins with a lemon juice + granulated sugar mixture.

They're super fluffy, tender and moist! See the link for the full recipe.