Waking up to these sunshine muffins is the best! I love the extra lemony flavor of the glaze and the addition of sour cream makes them extra moist. Love the bright fresh

Yield 12 large muffins


for muffins:

  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppy seeds, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sour cream
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 large eggs
  • 1 stick unsalted butter, melted and slightly cooled

for lemon glaze:

  • 3 tablespoons melted unsalted butter
  • 11/2 cups confectioners sugar
  • 2 tablespoons or so fresh squeezed lemon juice


Preheat oven to 375°F. Line 12 standard muffin cups with paper baking liners. P. In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well incorporated. In a large measuring cup, melt butter and allow to cool slightly. Whisk in sour cream, lemon juice, vanilla, lemon zest and eggs until thoroughly combined. Fold in wet ingredients into dry ingredients and stir just until combined. Distribute batter evenly among prepared muffin cups (the batter will be dense, and the cups will be filled flush with top of muffin tray. Bake for 20 to 23 minutes or until tops are golden and a toothpick inserted in the center of one muffin comes out clean. Remove from oven, then transfer to cooling rack to cool completely.

Once cooled, combine ingredients for glaze in a measuring cup and whisk until smooth and pourable. Drizzle over the tops of muffins and allow glaze to drizzle off the sides. Sprinkle with additional poppy seeds as desired. Enjoy!