Description
These Delicious Lemon Poppyseed Muffins are bursting with vibrant citrus flavor and a perfect tender crumb. Easy to make and ideal for breakfast or a snack, these bakery-style muffins will surely become a favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Combine Wet Ingredients: In a large mixing bowl, cream together butter and sugar, then beat in eggs one at a time. Add sour cream, milk, lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Mix Dry and Wet Ingredients: Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.
- Bake: Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, brush warm muffins with a simple lemon glaze made from powdered sugar and lemon juice.
- These muffins freeze well—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
