Lemon Poppy Seed Muffins

Moist lemon poppy seed muffins made in one bowl with lemon zest, lemon juice, sour cream, and poppy seeds.

10 mins

Prep Time

17 mins

Cook Time

27 mins

Total Time

10

Servings

Ingredients

  • • 1 1/4 cups granulated sugar
  • • Zest of 2 lemons
  • • 1/2 cup unsalted butter [113 g], melted
  • • 2 eggs, room temperature
  • • 1/4 cup milk
  • • 1/4 cup sour cream or Greek yogurt
  • • 2 Tbsp lemon juice
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour [250 g]
  • • 1 Tbsp baking powder
  • • 1/2 tsp salt
  • • 3 Tbsp poppy seeds

Instructions

  1. Preheat oven to 425 F. Grease 10 standard muffin tins and line with cupcake liners.
  2. In a large bowl, rub lemon zest into granulated sugar with your fingers until fragrant.
  3. Add melted butter and mix until combined. Add eggs one at a time, mixing until smooth.
  4. Add sour cream, milk, lemon juice, and vanilla and mix well.
  5. Add flour, baking powder, and salt and mix until just combined.
  6. Fold in poppy seeds without overmixing.
  7. Scoop batter into muffin tins, filling about 3/4 full. Sprinkle with sugar if desired.
  8. Bake for 5 minutes at 425 F, then reduce oven to 375 F and bake 12 minutes more, until golden and springy.
  9. Cool at least 15 minutes before eating.