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!
Lemon Poppy Seed Muffins
- ⅔ cup (133.33 g) sugar
- Grated zest and juice of 1 lemon
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (172.5 ml) sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup (113.5 g) unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- 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. 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. 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.
- *Note: The recipe calls for a glaze but I didn't use it.