These insanely moist Iced Lemon Poppy Seed Muffins are bursting with lemon flavor! They are topped with a lemon cream cheese icing that will make mornings perfect.
Preheat oven to 400 degrees. Grease a muffin pan, and set aside
In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
In a large bowl attached to a stand mixer, cream together the butter and sugar for two minutes, until creamy. Add the eggs, vanilla, zest, lemon juice, and sour cream. Mix on medium for two minutes or until everything is incorporated.
Remove the bowl from the mixer, and add the dry ingredients in, and stir to combine. Stir in the poppy seeds, and pour batter into the muffin tin about 2/3 full. Bake for 7 minutes, and then turn the oven down to 350, bake for an additional 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes, and remove them from the pan to a cooling rack. Allow to cool completely before icing.
To make the icing, beat together the cream cheese and butter until nice and creamy. Beat in the powdered sugar, one cup at a time. Beat in the lemon juice. Dip the tops into the icing. Store in an air tight container. Best when eaten within 3 days.