One of the most delicious muffins I have made. My daughter LOVES muffins for every breakfast so we have quite a selection of recipes we use. This one uses a sour cream base, so the muffins are moist and cavelike. Enjoy.
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Lemon Poppy Seed Muffins
Moist, pretty lemon flavored lemon poppy seed muffins.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup sugar
- 2 tablespoons lemon zest
- 1 cup whole milk greek yogurt or sour cream
- ⅓ cup whole milk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 425F. Line a 12-cup muffin pan with paper liners.
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For muffins: In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds
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In another large bowl, combine sugar and lemon zest. Working with your hands, rub zest into sugar until fully combined. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly among paper liners.
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Bake for 15 to 17 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in pan for 10 minutes. Remove and finish cooling on a wire rack.