Lemon Poppyseed Muffin Recipe

Name: Lemon Poppyseed Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 cups cake flour; 1/2 teaspoon baking soda; 4 ounces butter; 113 cups sugar; 4 large eggs; 3 tablespoons lemon juice; 3 teaspoons lemon zest grated; 2 teaspoons vanilla extract; 5 tablespoons poppy seed; 1/2 cup sour cream

Servings: persons

113 cups cake flour
1/2 teaspoon baking soda
4 ounces butter
113 cups sugar
4 large eggs
3 tablespoons lemon juice
3 teaspoons lemon zest grated
2 teaspoons vanilla extract
5 tablespoons poppy seed
1/2 cup sour cream

1
Pre-heat oven to 375F (190C).
2
Butter muffin tins for 12 muffins.
3
Sift the dry ingredients (flour and soda) and set aside.
4
Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds.
5
Add the flour and sour cream to this making sure the batter is well mixed.
6
Fill muffin tins about 3/4 full.
7
Bake for 20 to 25 minutes or until golden.
8
Dust with confectioners' sugar and serve warm or cool on a cake rack.
9
The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar.
10
This meringue is then folded into the batter just before baking.
11
This makes for a lighter muffin, but is unnecessary.

34621

kcal

Calories

Fat

8231

Carbs

353

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 10 ingredients. The key ingredients include: 113 cups cake flour, 1/2 teaspoon baking soda, 4 ounces butter, 113 cups sugar, and more.

Yes, Lemon Poppyseed Muffin 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 Poppyseed Muffin

How did you like this recipe?

Frequently Asked Questions