Delicious Lemon Poppy Seed Muffin Recipe
Lemon Poppy Seed Muffin Recipe
If you’re a lemon fan, you will love this lemon poppy seed muffin recipe. The flavor of the lemon combined with the poppy seeds, makes this a tasty muffin. Nothing beats a nice warm and flavorful muffin.
Perfect to give you a zip in your morning, snack in the middle of the day. I love them with a glass of milk and a little pat of butter. If you have a few left over, you can warm them up every morning and eat them warm. So delicious and one of the guys in the houses favorites for me to make.
What Ingredients Are Used?
- flour
- baking powder
- baking soda
- poppy seeds
- eggs
- softened butter
- sugar
- lemon zest
- lemon juice
- sour cream
- vanilla
How Can I Make Moist Lemon Muffins?
This recipe uses sour cream as a way to keep the muffins moist. The sour cream adds a hint of flavor, that is lightly noticed.
Can I Use Bottled Lemon Juice Instead of Fresh?
You can use bottled lemon juice instead of fresh. This recipe does call for lemon zest. If you don’t have fresh lemons, it is also fine to skip the lemon zest, it may have a subtle lemon taste.
How Can I Get a Strong Lemon Taste for My Muffins?
You can get more lemon flavor but adding more lemon zest. You could also add (double) the lemon juice you add as well. If you have lemon extract, a teaspoon of that would also increase the lemon flavor.
Lemon Lovers Delightful Lemon Poppy Seed Muffins
Ingredients
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons poppy seeds
- 2 eggs
- 1 stick softened butter
- 2/3 cups sugar
- Zest from 1 large lemon
- juice from 1 large lemon about 3-4 Tablespoons
- 1/2 cup sour cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉ degrees.
- Mix the flour, baking powder, baking soda and poppy seeds together and set aside.
- Add the butter and sugar and mix and add the eggs
- Add the zest, lemon juice, vanilla and sour cream.
- Once thoroughly mixed, add the flour mixture a little at a time.
- Mix thoroughly.
- Add into muffin tin, sprayed with non-stick spray (or use cupcake liners).
- Bake for 25-35 minutes until toothpick is clean when you check.
Muffin Tips:
- Instead of 3 Tablespoons, add 1/4 cup (1 Tablespoon more) of lemon juice and more zest for strong lemon flavor
- The butter needs to be soft or it will melt while baking and pool
- Use cupcake liners to reduce mess on your tin
- You can use fresh lemon juice or lemon juice from a bottle, your choice
- Use an ice cream scoop to evenly portion the muffin batter
- Large lemons give more zest and juice. Use 2 if you have smaller lemons
- Try our other muffin recipes
I’ve never tried Lemon Poppy Seed Muffins! I think I need to 🙂 They sound delish, I’m pinning this recipe for reference! Thank you for participating in our #PinUP Pin Party… hope to see you again, there’s a new one every week!
My husband had been begging me to make them. They are one of the top requested to make at home. Thanks for the info!