Lemon Poppy Seed Muffins

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 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.

• 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.

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.

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.

• 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.

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