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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
- 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
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.