Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

Who loves lemon? We really love lemon & poppy seeds & so I’m always looking for new & creative ways to add that combo to our daily menu. Since I’m all about homemade breakfast recipes like blueberry granola cereal, easy banana bread & homemade muffins, I just had to whip up a batch of these Lemon Poppy Seed Muffins over the weekend to start our days off right.

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Sometimes I like to add a lemony glaze over the top of these. But most of the time they are just perfect right out of the oven when they are just a little bit warm still. Paired with a cup of yogurt or a smoothie- you have yourself one awesome breakfast. My kids love having these because they are on the go more than ever & these help them stay nourished without taking a lot of time. Muffins are such a great grab-n-go food & we all love them!

This recipe makes one dozen, so a lot of times I will double or triple it so we have breakfast already made to last through the week. It doesn’t take me any longer to whip them up & then I don’t have to think about breakfast all week long. So perfect for these hectic weekday mornings.

Lemon Poppy Seed Muffins

Don’t you just want to grab one? I’m telling you – so good!

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: lemon, muffins, poppy seed

Servings: 12 muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 6 tbsp butter-room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp lemon zest- opt
• 3 tbsp lemon juice

Instructions

• Preheat oven to 425F.
• Line a 12-count muffin pan with paper liners & set aside.
• In a small bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
• Beat the butter on high speed until creamy, then add sugar & beat together.
• Add eggs, vanilla extract, lemon zest & sour cream, mix just to combine.
• Fold in lemon juice.
• Add flour mixture & mix until just combined.
• Spoon batter into prepared pan, filling 3/4 full.
• Bake for 5 minutes at 425F degrees, lower the oven temperature to 350F degrees & bake 10-15 minutes more or until a toothpick test comes out clean.

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