Description
Delicious lemon poppy seed muffins that are perfect for breakfast or a special brunch.
Ingredients
Scale
- 2 Meyer lemons (zested and juiced)
- 6 tablespoons butter (melted)
- 2 eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup poppy seeds
- 2 tablespoons sparkling sugar (best option if you plan to freeze the muffins)
- 1 batch fresh lemon glaze (best option for a pretty presentation for a special brunch)
Instructions
- Preheat the oven to 350°F. Line a 12-well standard muffin tin or a 6-well jumbo muffin tin with paper liners and set aside.
- Zest the lemons over a large mixing bowl. Squeeze the juice from the lemons right into the bowl.
- Add the melted butter to the lemon juice and whisk it in to cool. Add the eggs and beat them in until smooth. Add the sour cream and vanilla and whisk everything together.
- In a separate mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and poppy seeds and whisk them together until well combined.
- Add the flour mixture to the lemony mixture. Carefully fold them together with a spatula until just combined. Do not over mix the batter or the muffins will be tough. It is ok if there are still a few dry streaks of flour.
- Spoon the batter evenly into the prepared muffin tin. Sprinkle the sparkling sugar over the tops of the muffins. (If you plan to decorate with lemon glaze later, skip the sparkling sugar now.)
- Bake the muffins for 20 – 22 minutes for standard size or 25 – 28 minutes for jumbo size. The muffins should be golden brown on the top and bounce back when you gently press the tops.
- If you want to decorate the muffins with a drizzle of lemon glaze, let the muffins cool on a wire rack first. Use the tines of a fork to drizzle the glaze over the top. Let set for a few minutes before serving.
Notes
- If storing, allow muffins to cool completely before freezing.
- These muffins are best enjoyed fresh but can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg