Lemon Poppy Seed Muffins

Total Time Prep: 25 min. Bake: 20 min.
Yield 6 jumbo muffins
Test Kitchen Approved
Temptingly tangy, fluffy and easy to make for bakers of all skill levels, these zesty lemon poppy seed muffins are the perfect way for lemon lovers to start their day.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 3/4 cup sour cream
  • 1/4 cup lemon juice
  • 3 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Directions

  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest.
  2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
  3. Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 496 calories, 23g fat (14g saturated fat), 131mg cholesterol, 517mg sodium, 60g carbohydrate (27g sugars, 1g fiber), 8g protein.

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
Recipe Creator

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