Lemony Poppy Seed Muffins Recipe
Lemony Poppy Seed Muffins Recipe photo by Taste of Home
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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. Kimberly Baxter, Exeter, Rhode Island
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 496 calories, 23g fat (14g saturated fat), 131mg cholesterol, 517mg sodium, 60g carbohydrate (27g sugars, 1g fiber), 8g protein.


  1. 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.
  2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
  3. 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.
Originally published as Lemony Poppy Seed Muffins in Country Woman Christmas Annual 2009, p63

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Kerry Amundson User ID: 2054089 172410
Reviewed Dec. 7, 2013

"These came out great as far as being fluffy. Even after adding Lemon Yogurt (instead of sour cream) and extra zest they still weren't as lemony as I expected. So I spread lemon curd on them. I will make these again and add more lemon juice."

snowytrees User ID: 6711334 141519
Reviewed May. 28, 2012

"I made this recipe as a loaf bread and it was delicious. I did make some substitutions, but still it came out moist and delicious. The first thing I realized was I didn't have any lemon extract on hand, so I just used more lemon juice and lemon zest. Also, I substituted organic plain yogurt for the sour cream. I put the mixture in a greased clay bread cooker and cooked it for 55 minutes. My family loved it and I will definitely be making it again. Next time I plan to have the extract! Thanks so much for sharing this delightful recipe."

MamaMac3 User ID: 6625101 173854
Reviewed Apr. 2, 2012

"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!"

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