Lemony Poppy Seed Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 6 jumbo 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. Kimberly Baxter, Exeter, Rhode Island
Ingredients
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1/2 cup butter, softened
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3/4 cup sugar
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2 large eggs, room temperature
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3/4 cup sour cream
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1/4 cup lemon juice
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3 teaspoons lemon extract
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1 teaspoon vanilla extract
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1 teaspoon grated lemon zest
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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2 tablespoons poppy seeds
Directions
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1.
Preheat oven to 375°. 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 zest.
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2.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds.
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3.
Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 496 calories, 23g fat (14g saturated fat), 131mg cholesterol, 517mg sodium, 60g carbohydrate (27g sugars, 1g fiber), 8g protein.
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