Lemon poppy seed muffins

Baking & Dessert
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

The time-tested combination of lemon and poppy seed, in a muffin rich with sour cream and drenched in honey syrup, is perfect for every day.

Ingredients

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, at room temperature

1 cup sugar

2 eggs, at room temperature

1 1/2 cups sour cream

3 tablespoons poppy seeds

Lemon glaze

Zest and juice of 1 lemon

2 tablespoons sugar

2 tablespoons honey

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Preparation

For lemon glaze, in small pot, heat lemon zest and juice with sugar and honey until dissolved. Set aside.

Preheat oven to 350°F. Line 24 muffin cups with paper liners, or grease well.

In large bowl, combine flour, baking powder, baking soda and salt. In another large bowl with electric mixer, cream butter and sugar for 3 minutes. Add eggs, 1 at a time, scraping down the bowl between additions. Add sour cream and dry ingredients alternately to creamed mixture. Stir in poppy seeds. Divide batter among prepared muffin cups and bake for 20-25 minutes or until tester comes out clean. Immediately brush muffins with lemon glaze. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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