Lemon Poppy Seed Muffins

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

Course Breakfast

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 235

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.
2 cups (250g) all purpose flour, 2 Tbsp poppyseeds, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
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.
3/4 cup (150g) granulated sugar, zest of 2 lemons
Then whisk in the melted butter, eggs and sour cream.
1/2 cup (114g) unsalted butter , 2 large eggs, 1/2 cup sour cream
Whisk in the fresh lemon juice, milk, and vanilla extract.
1/4 cup fresh lemon juice, 1/4 cup (60ml) milk of choice, 1 tsp 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.

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