A bright citrus muffin with just the right crumb texture you’d find in your favorite bakery. Use base (omitting lemon zest and extract) if you want to create another combination. Almond extract for Almond muffins.
Ingredients
• 1 stick (1/2 cup) unsalted butter, soft
1 cup (200g) granulated sugar
zest of 2-3 lemons-or 2 tbsp
1/4 cup vegetable oil
2 large eggs-at room temperature
1/4 tsp Diamond kosher salt
2 tsp vanilla extract or almond extract
1tsp lemon extract
1/2 cup sour cream or whole milk Greek yogurt, room temp
2 1/2 cup (310g) all purpose flour
1 Tbs baking powder
1/2 tsp baking soda
3 Tbs poppy seeds
Combine lemon zest and granulated sugar to let citrus oils infuse into the sugar. In a mixing bowl add the softened butter, infused sugar and beat til fluffy. Slowly drizzle in the oil mixing to combine. Add eggs one at a time mixing after each addition. Then add extract.
Combine flour, salt, soda, powder and poppyseeds in a bowl. Next alternate additions of flour mixture then sour cream mixture blending on low just to combine in 3 separate additions. Do not over-mix. Scrape sides to combine any ingredients on side of bowl. Cover and let sit at room temp 15 minutes.
Meanwhile heat oven to 400 degrees and line a 12 cup muffin pan with parchment muffin cups. I use a Muffin scoop to fill which is roughly 3-4 Tbs depending on size of cups. Shown are deep bakery style muffin liners. Fill 3/4 way to top.
Bake 20-25 minutes testing with a wooden skewer.
Let cool 15 minutes before dusting or glazing.
Glaze
• 1/4 cup powdered sugar
• 1 Tbs lemon juice
The consistently of the glaze should be thick like white glue but a bit runny to cover and slightly drip over the muffin top. Adjust as needed.
