3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup sugar
5 oz. unsalted butter, melted cooled slightly
1 cup milk (whole is best)
1 cup sour cream
2 large eggs, room temp
1 egg yolk, room temp
2 teaspoons lemon zest – finely grated

1 ½ tablespoon poppy seeds


1.  Preheat oven to 350 degrees. Spray the muffin tins including tops or use muffin liners. In large bowl, sift flour, baking powder, baking soda, and salt, mix well.  In a medium bowl, whisk together sugar, butter, sour cream, milk, eggs and egg yolk, until well combined.
2. Pour the wet ingredients into the dry and gently fold with a rubber spatula until the dry ingredients are mostly combined. It will be lumpy and there should be streaks of dry flour. Add your lemon juice, zest, and poppy seeds. Mix gently.
3. Use two spoons or an ice cream scooper and distribute the batter evenly into muffin cups. The batter should be higher than the rim of the tins by almost an inch.

4. Bake until golden brown and springy to the touch. 30-35 minutes.

Optional Glaze:

2 cups confectioners’ sugar
4 tablespoons lemon juice

Pour the sugar into a bowl, add the lemon juice and whisk until smooth. Can be made ahead and stored in an airtight container at room temperature. You want it to drip off the spoon. If too thick add a little water.

When muffins are cooled, but still slightly warm, remove from pans onto a cooling rack. Separate the tops slightly and drizzle on the glaze. Let glaze set and enjoy.Store at room temperature in a container.