Ingredients

The following ingredients have 15 Servings
  • 3 cups (420g) all-purpose flour
  • 3 Tbsp (26g) poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp (220g) granulated sugar
  • 6 Tbsp (85g) unsalted butter (, softened)
  • 1/4 cup (60ml) canola or vegetable oil
  • 1 Tbsp lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup (155ml) milk
  • 2/3 cup (150g) sour cream
  • 3 Tbsp (45ml) lemon juice
  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice

Instruction

  • Preheat oven to 400 degrees F. 
  • In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. 
  • In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract.
  •  In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
  • Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. 
  • Divide batter among 12 - 15 muffin cups**, filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. 
  • Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.