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Lemony Poppy Seed Muffins

 Lemony Poppy Seed Muffins
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.
6 ServingsPrep: 25 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 1/4 cup lemon juice
  • 3 teaspoons McCormick® Pure Lemon Extract
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Lemony Poppy Seed Muffins (continued)

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.