My latest obsession is lemons. Maybe it’s the crazy spring weather we have had during our normal cold months of the year. Or maybe it’s because lemons are as lovely to look at as they are to smell. Either way, they are THE ingredient that makes these Glazed Lemon Poppyseed Muffins taste so ridiculously fresh and delicious.
I have a
funny crazy story to tell you regarding lemon poppyseed muffins. When Mike and I first moved to Texas, I worked a temporary assignment with Southwest Airlines in Dallas, and then was later offered a job. As part of the hiring process, I had to take a drug test – just a normal pee in a jar type of deal. So I was pretty dang surprised – like JAW DROPPING…HEART STOPPING – when the test results came back suspicious.
So just a little bit of necessary background info here. I’ve never even puffed on a cigarette let alone taken a drug. I swear (on these muffins)! So imagine my shock when I took that phone call. Luckily, the administrator asked what I had eaten that day and I mentioned the POPPYSEED muffin I ate at a department breakfast that very morning. So long story short, the poppyseed in the muffin gave off some strange drug activity, and they were just fine with that explanation. WHEW!
Moral of the story. Don’t eat poppyseeds before drug tests!! 🙂
I used Chobani lemon yogurt and sour cream in these muffins to give them that dense lemon taste. Make sure you squeeze the heck out of one big lemon (or use two small ones). I also used the zest of about half a lemon (or two teaspoons). You want BIG lemon flavor.
This recipe made eight jumbo muffins. You could also make about 12 regular sized muffins if you prefer. But note that the baking time will be less.
But let’s be honest. Everyone likes jumbo muffins better than small ones. Because you know, the calories are the same. 🙂
The glaze for these Lemon Poppyseed Muffins is so simple. You just squeeze about one half of a lemon (enough to get two tablespoons) and combine with about 1 1/2 cups of powdered sugar. Make sure it’s a little runny so you can drizzle the glaze with a fork.
If you aren’t the lemon lover that I am, try my Chocolate Zucchini Muffins that I posted recently. They are chocolatey goodness.
Kitchen Tools used for this recipe:
A delicious muffin with fresh lemon juice and zest, topped with a lemon glaze!
- 3 large eggs
- 3/4 cup sour cream
- 5.3 oz. lemon yogurt I used Chobani
- 1 cup sugar
- juice of one large lemon
- zest of 1/2 lemon
- 1 teaspoon vanilla
- 1/2 cup unsalted butter melted and cooled
- 2 Tablespoons poppyseed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons fresh lemon juice
- 1 1/2 cup powdered sugar
Preheat oven to 350 degrees.
In a large mixing bowl, whip the eggs. Add sour cream, yogurt, sugar, lemon juice, lemon zest, and lemon extract. Stir to combine.
Add butter, poppyseed, flour, baking soda, baking powder, and salt. Stir until just combined.
Pour batter into jumbo muffin tins or regular tins, filling 2/3 full. Be careful to not over-fill. This will make 8 jumbo muffins or 12 regular muffins.
Bake for 18 - 20 minutes or until toothpick comes out clean. Remove to cooling racks.
Mix together glaze by combining the lemon juice and powdered sugar. Drizzle on muffins while they are still slightly warm.
Store in airtight container on counter for up to 5 days. These freeze well (before they are glazed)