Lemon Poppy Seed Muffins

The kids wanted a treat for breakfast this morning so we decided to make these lemon poppy seed muffins I found at Brown Eyed Baker. They were super simple to make and smelled delicious while they were baking. My kids absolutely loved these muffins and devoured several for breakfast.

Lemon Poppy Seed Muffins:
Recipe and photos by For the Love of Cooking.net
Original recipe by Brown Eyed Baker
 
  • 2/3 cup of white sugar
  • Zest of one lemon, chopped
  • 2 cups of flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of sour cream
  • Juice of one lemon
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup of unsalted butter, softened
  • 2 tbsp poppy seeds

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Rub the sugar with the chopped lemon zest together in a bowl with your fingertips until the sugar is moist and the lemon fragrance strong. Mix the flour, baking powder, baking soda, and salt together until well combined.

Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Scoop the batter evenly into the muffin cups in the tray.

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net



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