Description
Bright, zesty muffins with a tender crumb, fresh lemon flavor, and a light crunch from poppy seeds. Delicious for breakfast, brunch, or an afternoon snack, with an optional sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Optional glaze: 1/2 cup powdered sugar + 1-2 tbsp fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, sour cream or yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool slightly. For glaze, whisk powdered sugar with lemon juice until smooth and drizzle over muffins.
- Serve warm or at room temperature.
Notes
- Add a handful of blueberries for extra fruitiness.
- Swap lemon for orange zest and juice for a different citrus flavor.
- Sprinkle coarse sugar on top before baking for a crunchy muffin top.
- Make mini muffins for bite-sized treats.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg