Lemon Poppy Seed Muffins

The cool-turned-warm spring air makes me want to bust out every citrus fruit I can get my hands on and start baking up a storm. The scent of lemons, oranges and limes make the whole world seem brighter. I love their light and fresh flavor and have a ball baking with them once the weather turns. One of my absolute favorite lemon recipes are the Lemon-Limoncello Cupcakes that I made a couple of summers ago. They are awesome, and these Lemon Poppy Seed Muffins would certainly be a great way to start a day that ended with those cupcakes ;-)

All of the Dorie Greenspan recipes I have ever tried have been out-of-the-park winners and these muffins are no exception. They are light, supremely moist, and positively bursting with lemon flavor. With a healthy dose of poppy seeds, these have rocketed to the top of one of my favorite breakfast treats. While I enjoy oatmeal on most mornings, it’s always great to treat yourself to something like muffins, cinnamon rolls or bagels on occasion. And these muffins have definitely secured themselves a spot in my “treat rotation” list!

One year ago: Easter Egg Sugar Cookies
Three years ago: Gooey Chocolate Cakes

Lemon Poppy Seed Muffins

Servings 12 muffins
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Course:Snack
Cuisine:American
Author: Michelle

Light and fluffy muffins, perfect for a mid afternoon snack

Ingredients:

  • 2/3
    cup
    sugar
  • Grated zest and juice of 1 lemon
  • 2
    cups
    all-purpose flour
  • 2
    teaspoons
    baking powder
  • ¼
    teaspoon
    baking soda
  • ¼
    teaspoon
    salt
  • ¾
    cup
    sour cream
  • 2
    eggs
  • 1
    teaspoon
    pure vanilla extract
  • ½
    cup
    unsalted butter
    (melted and cooled)
  • 2
    tablespoons
    poppy seeds

Directions:

  1. 1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  2. 2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.
  3. 3. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Store leftovers in an airtight container at room temperature.
  4. *Note: The recipe calls for a glaze but I didn't use it.

Nutrition:

Calories: 235kcal
Fat: 12g
Saturated fat: 6g
Cholesterol: 55mg
Sodium: 95mg
Potassium: 135mg
Carbohydrates: 28g
Sugar: 11g
Protein: 3g
Vitamin A: 365%
Vitamin C: 2.1%
Calcium: 76%
Iron: 1.3%

Did you make this recipe?

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