Lemon Poppy Seed Muffins
Bright, fluffy, and perfectly lemony! They're incredibly easy to make, soft and moist thanks to sour cream, and packed with real lemon flavor from both the juice and zest.
Ingredients
- 2 cups all purpose flour (spooned and levelled)
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup sour cream (or plain yogurt)
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup fresh lemon juice (plus more for brushing)
- 1 tablespoon fresh lemon zest
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- In a medium bowl, whisk the flour, poppy seeds, baking powder, and baking soda together.
- In a large bowl, whisk the sour cream, sugar, oil, lemon juice, lemon zest, eggs, vanilla, and salt until smooth.
- Pour the dry ingredients into the wet mixtures and mix until JUST combined.
- Spoon the batter into the muffin liners to the very top.
- Bake at 425°F for 5 minutes. Then reduce the heat to 350°F and bake for another 16–17 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then brush the tops with fresh lemon juice.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!