How to Make Lemon Poppy Seed Muffins (from Scratch)!

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

Line 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray.

In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.

In a large bowl, whisk together melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla.

Whisk in sugar.

Then, whisk the dry ingredient mixture into the wet ingredients until smooth.

Add poppy seeds and stir until evenly distributed.

Pour ⅓ cup batter into each well of the prepared muffin tin.

Bake 12-14 minutes until just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs.

In a medium bowl, combine lemon juice and vanilla.

Then add the powdered sugar and stir or whisk until smooth.

Dip the tops into the glaze, then let sit at room temperature or in the refrigerator until hardened.

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