Description

These lemon poppy seed muffins are soft and moist with a light crunch. They are easy to make and bursting with lemon flavor!

Ingredients

1 cup (200g) granulated sugar
zest 2 lemons
1/2 cup (114g) unsalted butter, melted and cooled
2 large eggs
½ cup sour cream
1 tsp vanilla extract
¼ cup (60ml) milk
¼ cup (60ml) fresh lemon juice
2 cups (250g) all-purpose flour
½ tsp salt
2 tsp baking powder
¼ tsp baking soda
2 tbsp poppy seeds

Instructions

Preheat oven to 425F. Line a muffin pan with paper liners and set aside.
In a medium bowl, toss together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the sugar and lemon zest. Rub the mixture between your fingers to release the oil. The sugar will be pale yellow and very fragrant.
Then whisk in the melted butter, eggs, sour cream, fresh lemon juice, milk, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix together until just combined. Spoon the batter into the prepared muffin pan.
Bake at 425F for 5 minutes, then reduce the oven to 350F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 4 days.

How to freeze:

Once the muffins are completely cooled, transfer them to a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for an hour. Warm up in the microwave for 15-30 seconds before serving if desired.

Substitutions:

Butter – The melted butter can be replaced with vegetable oil, avocado oil, or EV olive oil.
Eggs – The eggs can be substituted with 2 flax eggs or 1/2 cup of unsweetened applesauce.
Sour cream – Greek or regular yogurt can be used instead.
Milk – Any kind of milk can be used including plant-based milk.

Category: breakfast
Method: bake
Cuisine: American

Keywords: lemon poppy seed muffin recipe, lemon poppy seed muffins