Lemon poppyseed muffins
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Lemon Poppy Seed Muffins

My lemon poppy seed muffins are sweet, moist, and bursting with a bright lemony flavour. They are so easy to make and enjoy!

Lemon poppy seed muffins are one of those rare treats that I make for special occasions. The family goes nuts for them. They are so moist and delicious and tart and sweet and just so difficult to say no to. They are a much easier to consume version of the lemon poppy seed loaf.

Ingredients for Lemon Poppy Seed Muffins

The usual baking ingredients, sour cream, lemon, and poppy seeds make this delicious muffin in a great treat!

Ingredients for lemon poppyseed muffins

Ingredients List:

  • 3/4 cup full fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 Tablespoon lemon zest
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 Tablespoons cornstarch
  • 1 Tablespoon poppy seeds
  • 1/4 teaspoon salt

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The Wet Ingredients

The first step to getting the super easy muffin recipe is to get the wet ingredients together.

  • In a large mixing bowl, add 3/4 cup of full fat sour cream. I use full fat because the low fat tends to be a little runnier. Also, the full fat allows me to use less butter.
  • Next, add 1/2 cup of butter to the bowl. I melt the butter in a microwave and allow it to cool down and come to room temperature.
Wet ingredients for LP muffins
  • Then comes 1 tablespoon of lemon zest. Use a small grater or a nutmeg grater to zest a whole lemon. That will be enough for about 1 tablespoon of zest.
  • 2 tablespoons of fresh lemon juice come after that. I use a large lemon that I just zested. That gives me about 2 tablespoons of lemon juice.
  • Finally, whip 1 whole egg and add it to the bowl.
  • Mix all the ingredients together and set them aside.
LM Muffins

The Dry Ingredients

Now that our wet ingredients are ready, we can mix our dry ingredients together:

  • To a small mixing bowl, add :
    • 1 and 3/4 cups all-purpose flour
    • 3/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 2 Tablespoons cornstarch
    • 1 Tablespoon poppy seeds
    • 1/4 teaspoon salt
  • Mix everything together so they are all well combined.

Mixing the Wet and the Dry Ingredients:

We can now add the dry ingredients to the wet ones and mix them together. DO NOT over mix. Just mix to combine.

Ready to bake lemon poppyseed muffins

Baking the Lemon Poppy Seed Muffins

Let’s get the muffins into the oven:

  • Preheat the oven to 375 Degrees F.
  • Line a muffin tray with muffin liners.
  • Using a spoon scoop the muffin mix into each of the liners.
  • Place the muffin tray on the middle rack of the oven.
  • Bake the muffins for 25 minutes or until a toothpick stuck in the muffin comes out clean.
Lemon poppyseed muffins baked
  • Once baked, remove them from the oven and allow them to cool down on a cookie rack for a few minutes before enjoying them.

Storing the Muffins

The muffins can be stored for up to 3 days in the fridge in an air tight container. Because of the sour cream, it’s best not to leave them for too long and enjoy them while they are still fresh.

LP muffins

Tried and Liked the Recipe?

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Lemon Poppy Seed Muffins

Course: SnackCuisine: CanadianDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

165

kcal
Total time

30

minutes

My lemon poppy seed muffins are sweet, moist, and bursting with a bright lemony flavour. They are so easy to make and enjoy!

Ingredients

  • 3/4 cup full fat sour cream

  • 1/2 cup unsalted butter, melted

  • 1 Tablespoon lemon zest

  • 2 Tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 1 3/4 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 2 Tablespoons cornstarch

  • 1 Tablespoon poppy seeds

  • 1/4 teaspoon salt

Directions

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, add the sour cream, butter, lemon zest, lemon juice, egg, and vanilla essence.
  • Mix them all well together so everything is one homogenous mixture.
  • In a separate small bowl, mix together the flour, sugar, baking powder, baking soda, cornstarch, salt, and poppy seeds.
  • Add the dry ingredients to the wet.
  • Mix to combine. DO NOT overmix the batter.
  • Line a muffin tray with liners and using a spoon scoop the mixture into the liners.
  • Place the muffin tray onto the middle rack.
  • Bake the muffins for 25 minutes or until a toothpick stuck into the middle of the muffin comes out clean.
Nutrition for LP muffins

How do I make lemon poppy seed muffins?

Making lemon poppy seed muffins is so easy. Mix the wet and then the dry ingredients together and you have delicious muffins:
full fat sour cream
unsalted butter
lemon zest
lemon juice
vanilla extract
large egg
all-purpose flour
granulated sugar
baking powder
baking soda
cornstarch
poppy seeds
teaspoon salt

Are poppy seeds safe to eat?

The amount of poppyseeds that go into making my lemon poppyseed muffins, is so small that it is safe for most humans to consume them.

Do you need to soak poppy seeds before baking?

No! There is no need to soak the poppy seeds before baking. There is enough moisture in the batter to soften them. Poppy seeds provide a good crunch to the recipe.


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