Lemon Poppyseed Muffins

     Personally, I believe the toughest of muffins is either coffee cake (which barely counts as a muffin) or lemon poppyseed. Don't you agree? When I was gifted a TON of super fresh lemons I decided it was time to apply my basic muffin recipe to this awesome flavor.

    I started off by beating together my softened butter, oil, and sugar. When they were super well combined, I added my egg and beat it some more. Then I poured in my milk, sour cream, lemon juice, and lemon zest. I beat everything together and then in a separate bowl I mixed baking soda, baking powder, flour, poppy seeds,  and salt. I then added my dry ingredients to my wet and mixed my batter together until it was just combined. I made sure to be very careful not to over mix my batter.     

    I prefer to use cupcake papers but sometimes, when I don't have them on hand, I just spray my pans with some nonstick cooking spray and it works just as well. For standard sized muffins I bake them for 15-20 minutes at 375 degrees F but for mini or jumbo muffins I decrease or increase the time by a minute or two. 

   If I manage to make my muffins last until they are cooled, I like to make a glaze out of 1cup of powdered sugar and a tablespoon or two of lemon juice. When you make your glaze, start off by mixing in 1/2 tablespoon of lemon juice and slowly add in more as needed. This glaze can get super runny super fast so be careful!

    Although lemon poppyseed muffins are SUPER easy to make, they are super fancy and decadent and make the perfect treat to serve when having the girls over for brunch or grabbing as you run out the door!

    How did this recipe work for you ? What should I make next? Leave me a comment!