Description
Light, fluffy muffins bursting with fresh lemon flavor and a delightful crunch from poppy seeds.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl.
- Mix the sour cream, milk, vegetable oil, eggs, lemon juice, and lemon zest in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cooling in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be served with whipped cream or lemon glaze for added sweetness. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, lemon, poppy seeds, breakfast, baked goods