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poppy seed muffin recipe
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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!
Course Breakfast
Cuisine American
Keyword lemon, muffins, poppy seed
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • cups all-purpose flour or almond flour
  • ½ tsp salt
  • 2 tbsp poppy seeds
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 6 tbsp butter-room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest- opt
  • 3 tbsp lemon juice

Keto Version

  • cups almond flour
  • ½ cup granulated erythritol
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup canola oil or melted coconut oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds
  • ¼ cup lemon juice (1 to 2lemons)
  • 1 tsp lemon zest (zest of one lemon)

Instructions

  • Preheat the 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 the eggs, vanilla extract, lemon zest & sour cream, mix just until combined.
  • Fold in the lemon juice and then add the flour mixture & mix until just combined.
  • Spoon batter into prepared pan, filling each well 3/4 full.
  • Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees & bake for 10-15 minutes more or until a toothpick test comes out clean.

Keto Version

  • Preheat the oven to 350F and line a muffin pan with 9 muffin tins.
  • Beat the eggs in a large bowl.
  • Then add vanilla extract, canola oil, lemon zest, and whisk.
  • Next, add erythritol, baking powder, salt, and lemon juice. Stir well to combine.
  • Add almond flour and combine.
  • Fold in the poppy seeds and mix.
  • Divide the batter into nine muffin tins.
  • Bake these muffins for 25 minutes or until a toothpick comes out clean. Be careful not to overbake, as it drys them out.
  • Let them cool for a couple of minutes before serving.

Notes

Notes for the Keto version -
These are moist, crumbly, and with a hard crust that combines awesome. Sweet and lemony, everyone will enjoy them.