I’ve been trying to think of the perfect treat for Mother’s Day, and when I remembered this muffin, I thought “Of course!” It’s my son Justin’s absolute favorite. A little bit of tartness, a little bit of sweetness, with that amazing muffin heft and moisture. It’s easy to bake and easy to clean up after, so it’s perfect for baking with your kids.
It’s sunny and it’s fresh. It’s a happy muffin. And it’s gorgeous. Mom will be impressed.
This muffin is very lemony, so if you’re a lemon person, you’ll love it. But the recipe is easy to customize to suit your tastes. You can adjust the level of lemon flavor by reducing the amount of lemon juice. If you don’t want the poppy seeds, leave them out and the muffin will still be delicious. For a sweeter, more dolled-up muffin, you can make a lemon glaze of confectioner’s sugar and lemon juice and drizzle on the tops of each cooled muffin.
Have fun, and Happy Mother’s Day!
What you’ll need:
8 tablespoons (1 stick) salted butter cut into tablespoons
2 1/2 cups unbleached all-purpose flour
3/4 cup plus 1 teaspoon sugar
Grated zest of 2 lemons
3 tablespoons poppy seeds
1/2 cup freshly squeezed lemon juice
2 teaspoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup sour cream (not low-fat)
1/4 teaspoon baking soda
1. Position an oven rack in the center of the oven and preheat to 400°F. Butter ten 3-by-11/2-inch muffin cups.
2. In a large bowl, whisk together the flour, 3/4 cup of the sugar, the poppy seeds, baking powder, salt, and baking soda.
3. Melt the butter in a small saucepan, then remove from the heat. Stir in the lemon zest and the juice, then the eggs, and whisk until well blended. Whisk in the sour cream. Pour into the flour mixture and fold together just until combined. Do not overmix. Using a 1/3-cup food portion scoop or a spoon, transfer the batter into the prepared muffin cups. Sprinkle the tops with the remaining 1 teaspoon sugar.
4. Bake until a wooden toothpick inserted in center of a muffin comes out clean, 15 to 18 minutes. Let the muffins cool in the pan on a wire cooling rack for 10 minutes. Remove from the pan and let cool completely on the rack.