Lemon Poppy Seed Muffins Recipe

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

Servings: persons

3 c. unbleached flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. soft butter
1 c. plus 2 Tbsp. sugar
3 eggs
1 c. sour cream
1/3 c. lemon juice (fresh squeezed is best)
1/2 tsp. vanilla
1/4 c. poppy seed
1 tsp. grated lemon zest

1
Preheat oven to 375u00b0.
2
Sift together the flour, baking powder and salt.
3
Set aside.
4
Cream together the butter and sugar; add eggs, one at a time, beating well after each addition.
5
Add flour mixture alternately with sour cream and lemon juice.
6
Add vanilla, poppy seed and lemon zest.
7
Grease muffin tins and fill two-thirds full with batter.
8
For large muffins, bake 18 to 20 minutes; for mini muffins, bake 12 to 14 minutes.

1443

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 c. unbleached flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, 3/4 c. soft butter, and more.

Yes, Lemon Poppy Seed 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 Seed Muffins

How did you like this recipe?

Frequently Asked Questions