Hi! How have you been the past couple weeks? Today we have a very fun, delicious recipe for Lemon Poppy Seed Muffins to share with you. They make a delicious, quick and easy snack or breakfast. They are perfect for on the go breakfasts too – which we need a lot around here. It seems like our family is always on the go!
Our favorite part about this muffin recipe is the fact that they are lemon poppy seed. We have wanted lemon poppy seed muffins for so long because they are our favorite so we finally made them! This recipe gives you perfectly moist, baked muffins full of lemon flavor.
These muffins totally remind us of spring. It may be kind of weird to make them in the middle of winter but hey, why not? It seems with these warmer winter days we are having lately, lemon poppy seed muffins fit right in.
(Do you want to know something kind of strange? I love the little indentions muffin liners make in muffins. I have no idea why – it just makes me happy! – Kelly)
When life gives you lemons make lemon poppy seed muffins to go with the lemonade. Here’s the perfect recipe to do just that.
This recipe is from our mom’s New York Times newspaper.
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup unsalted butter (1 stick), melted and cooled slightly
- ½ cup whole milk
- ½ cup sour cream
- 2 large eggs
- 2 tablespoons freshly grated lemon zest (from 2 large lemons)
- 2 tablespoons fresh lemon juice
- 4 teaspoons poppy seeds
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not over mix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack.