Thursday, April 12, 2012

Lemon Poppyseed Muffins

Mmmmm.... lemon poppyseed muffins for breakfast. There was a thunderstorm that woke up Emily and me this morning quite early. So we made these delicious poppyseed muffins for breakfast (and some mochas). They are full of flavor and perfectly moist.

Lemon Poppyseed Muffins
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds

Preheat the oven to 400 degrees.

Add the sugar to a large bowl. Grate the zest of the lemon into the sugar and use your fingers to smash it into the sugar until it's evenly distributed. Add the flour, baking powder, baking soda, salt, and poppyseeds. Mix all together.

In a separate small bowl, mix the lemon juice, sour cream, eggs, vanilla, lemon, and butter.

Add the liquid mixture to the dry mixture and stir gently to combine (don't over mix). The batter may be a little lumpy.

Divide the batter into a muffin pan that's been prepared with paper liners or sprayed with non-stick spray. Sprinkle sugar on each muffin. Bake at 400 degrees for about 26 minutes.

I love the fresh flavor of the lemon in these muffins. I makes me feel like spring or summer. Enjoy!

recipe adapted slightly from


  1. I know this is kind of an older post, but I have a question. I double checked to make sure I had all ingredients correct, but my batter is more "dry chunky dough" than it is batter. Ahh suggestions as to where I might face gone wrong?

  2. I just made these. They are pretty yummy. I think the trick is to gently stir and to just mix it enough for the dry and wet ingredients to combine. Don't over mix. Next time, though, I'm going to bake them less than 26 minutes.