Lemon Poppy Seed Muffins
Servings 12
Ingredients
- 250 g All-Purpose Flour
- 200 g Granulated Sugar
- 2 Large Lemons zested and juiced
- 12 g 1 tbsp Poppy Seeds
- 6 g 1 1/2 tsp Baking Powder
- 2 g 1/2 tsp Baking Soda
- 2 g 1/2 tsp Fine Sea Salt
- 115 g 1 stick Unsalted Butter, melted and cooled slightly
- 120 g Full-Fat Sour Cream or Greek Yogurt
- 2 Large Eggs room temperature
- 5 ml 1 tsp Pure Vanilla Extract
Instructions
- Zest Infusion: In a large mixing bowl, combine the granulated sugar and fresh lemon zest. Use your fingertips to rub them together until the sugar is fragrant and moist.
- Dry Whisk: Whisk the all-purpose flour, poppy seeds, baking powder, baking soda, and fine sea salt directly into the lemon sugar mixture.
- Wet Emulsion: In a separate bowl, whisk together the melted unsalted butter, sour cream, fresh lemon juice (about 60ml), eggs, and pure vanilla extract until completely smooth.
- Combine Batter: Pour the wet ingredients into the dry mixture. Use a silicone spatula to fold the ingredients together gently until just combined—do not over-mix; a few small lumps are perfectly fine.
- Tin Distribution: Divide the batter evenly among 12 paper-lined muffin cups, filling each nearly to the top to encourage a tall dome.
- Bake: Bake in a preheated oven at 375°F (190°C) for 18 to 20 minutes, or until the tops bounce back lightly when pressed and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to sit in the hot pan for 5 minutes before transferring them to a wire rack to cool completely before glazing or serving.