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Lemony Poppy Seed Muffins Recipe

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These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves.

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Lemony Poppy Seed Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon peel.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
Fill six greased jumbo muffin pans. Bake at 375° for 20-23 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack. Serve warm. Yield: 6 jumbo muffins.

Nutritional Facts 1 muffin equals 496 calories, 23 g fat (14 g saturated fat), 131 mg cholesterol, 517 mg sodium, 60 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Lemony Poppy Seed Muffins in Country Woman Christmas Annual 2009, p63

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Reviews for Lemony Poppy Seed Muffins (1)

Lemony Poppy Seed Muffins

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Reviewed on Apr. 02, 2012 by MamaMac3

This muffins are just what I was looking for! They turn out fluffy and moist with just the right amount of lemon flavor. I don't have a jumbo muffin pan so I ended up with 18 standard size muffins and baked for 12 minutes. I will be making this recipe again and again!