Lemony Poppy Seed Muffins

Total Time

Prep: 25 min. Bake: 20 min.


6 jumbo muffins

Updated: Oct. 23, 2022
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
Lemony Poppy Seed Muffins Recipe photo by Taste of Home


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


  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.
  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 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.