I’m on the PTO at Madeline’s school and last week we provided the bus drivers with an appreciation breakfast. I was looking for a springy muffin and I saw these muffins on Pinterest and knew that lemon muffins would be perfect! They’re moist and lemon is really the highlight of these muffins. I substituted chia seeds for poppy seeds since I didn’t have poppy seeds. The glaze on these muffins was amazing. The addition of melted butter makes all the difference. I’ll be adding a little butter anytime I make a glaze in the future.
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp chia seeds
1 tsp melted butter
4 tsp lemon juice
Preheat oven to 350 degrees F and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and baking soda in a medium bowl. Combine the sour cream, buttermilk and lemon juice in a small bowl.
In the bowl of an stand mixer, beat together the sugar, butter and lemon zest. Add one egg at a time, beating well after each egg. Beat well until the mixture is light and fluffy. Mix in the dry ingredients in thirds, alternating with the sour cream/buttermilk mixture. Mix until just blended. Stir in the chia seeds.
Divide the batter between the prepared muffins cups. Bake for 20 to 22 minutes. Cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
While the muffins are still warm, mix together the glaze ingredients. Drizzle or spread over the tops of the muffins. Let cool completely before serving.