Lemon Poppy Muffins(Yield: 30 Muffins) Recipe

Name: Lemon Poppy Muffins(Yield: 30 Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 1 1/2 tsp. baking soda; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. unsalted butter, softened; 1 c. plus 2 Tbsp. sugar; 3 eggs; 1 c. sour cream; 1/3 c. lemon juice; 1 1/2 tsp. vanilla; 1/4 c. poppy seed; 1 tsp. grated lemon zest

Servings: persons

3 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. plus 2 Tbsp. sugar
3 eggs
1 c. sour cream
1/3 c. lemon juice
1 1/2 tsp. vanilla
1/4 c. poppy seed
1 tsp. grated lemon zest

1
Preheat oven to 375u00b0.
2
Sift together flour, baking soda, baking powder and salt.
3
Set aside.
4
In large mixer bowl, cream butter and 1 cup plus 2 tablespoons sugar until fluffy, scraping bowl often.
5
Add eggs, one at a time, beating well after each addition.
6
Add flour mixture alternately with sour cream, lemon juice and vanilla; beat at low speed until blended.
7
Fold in poppy seed and lemon zest.
8
Fill muffin cups lined with paper baking cups 2/3 full.
9
Bake for 18 to 20 minutes, until pick inserted in center comes out clean.

1446

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. flour, 1 1/2 tsp. baking soda, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Lemon Poppy Muffins(Yield: 30 Muffins) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Muffins(Yield: 30 Muffins)

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