Homemade Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are the perfect balance of tangy and sweet. Ideal for breakfast, brunch, or a tasty snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup butter softened
- 2 large eggs
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup sour cream
- 1 tablespoon lemon zest freshly grated
- 0.25 cup lemon juice freshly squeezed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture with the poppy seeds and sour cream, mixing until just combined.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 3 days. For a longer shelf life, refrigerate them.