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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Step 2
In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
Step 3
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.
Step 4
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
Step 5
Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Step 6
Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Step 7
Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.
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