Lemon Poppy Seed Muffins

Indulge in a burst of citrusy delight with these irresistible lemon poppy seed muffins!! A moist and tender muffin with the perfect combination of tangy lemon zest and the subtle crunch of poppy seeds. These muffins are sure to brighten your day!

Course Breakfast

Cuisine American

Keyword best lemon poppyseed muffins, lemon muffins, lemon poppyseed muffins, lemon poppyseed muffins recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 251kcal

Author Jennifer

Ingredients

2 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter melted
1 cup granulated white sugar
2 eggs at room temperature
½ cup sour cream at room temperature
½ cup whole milk at room temperature
1 teaspoon vanilla extract
1 ½ tablespoon poppy seeds
2 tablespoons lemon zest about 4 large lemons zested
2 tablespoons lemon juice optional

Instructions

Preheat the oven to 350°F. Line the cupcake pan with 12 liners.
In a small bowl whisk together the all-purpose flour, baking powder, and salt. Set aside the flour mixture.
In a large bowl, using an electric or stand mixer, mix together the melted butter, granulated white sugar, eggs, sour cream, milk, and vanilla extract. Add the lemon juice if you want.
Add the dry ingredients to the wet ingredients and whisk just until combined.
Add in the poppy seeds and lemon zest and gently fold them into the batter.
Scoop batter into each liner.
Bake the muffins for 25-30 minutes. Let them cool for 10 minutes in the pan then transfer them to a cooling rack to completely cool.

Notes

Use a scoop to easily transfer the muffin batter into the pan. It's less messy and ensures even muffins. A 2.5-ounce scoop (1/3 cup) is the perfect size for regular-sized muffins!
Don't overmix your muffin batter. Once you get to the step where you are combining the dry and wet ingredients you want to mix just to combine everything and then gently fold in the zest and poppy seeds.
Use room temperature ingredients. The eggs, sour cream, and milk all should be at room temperature. This allows them to mix together more easily and makes it easier for the muffins to rise.
Skip the poppy seeds. If you prefer muffins without them this recipe makes a lovely lemon muffin.
Store. Muffins at room temperature for up to five days in an airtight container.
Freeze. Muffins for up to three months in a freezer-safe container. Thaw them out at room temperature for an hour before serving.

Nutrition