Lemon Poppy Seed Muffins

You’ll love every bite of these tangy-sweet and moist lemon poppy seed muffins. It’s a classic flavor, and the same base recipe I use for many other fan-favorite muffin flavors including blueberry muffins and apple cinnamon muffins. Topped with a sweet lemon icing, these citrus-centered muffins make for a special breakfast treat.

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons poppy seeds
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 Tablespoons fresh lemon zest
• 3 Tablespoons (45ml) fresh lemon juice
• 1 and 1/2 teaspoons pure vanilla extract 
• 1/4 cup (60ml) milk (any kind), at room temperature

• 1 cup (120g) confectioners’ sugar, sifted
• 1 and 1/2 Tablespoons (22ml) lemon juice
• 1 Tablespoon (15ml) milk (any kind)