Lemon Poppy Seed Muffins

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Introduction: Lemon Poppy Seed Muffins

Something about the winter makes me crave the flavors of summer. At the time of year that, of course, they’re hardest to find. Figures.

But past afternoon I found a solution. Or at least a stop gap. Lemon poppy seed muffins. The lemon-y freshness of summer, coupled with the sour cream in the recipe makes this a really nice, light and refreshing baked good.

Step 1: Get Your Ingredients Ready

The butter and eggs should be at room temperate. The butter is crucial, so plan ahead. Don’t microwave it, melted is not the same as room temperate.

Step 2:

I buy my poppy seeds in bulk at Wegmans and keep them in a jar, but they’re also available in the spice aisle.

Step 3:

Now you need to really, really cream the butter. Thoroughly.

Step 4:

And then add the sugar

Step 5:

In another bowl, combine the sour cream (plain Chobani would work as well) with the lemon extract and vanilla

Step 6:

And elsewhere, the flour and baking soda

Step 7:

Prep a pan with muffin papers or greasing it

Step 8:

Beat the eggs in, one at a time.

Step 9:

Add the flour and sour cream mixtures alternately, then poppy seeds at the end.

Step 10:

Be careful not to overmix. Chunks are better than tough muffins.

Step 11:

Fill cups to about 3/4s full and sprinkle with sugar. Turbinado is better, but white will suffice.

Step 12:

Bake at 350 for at least 30 minutes. It took about 32 in my oven and rotate once midway through.

Step 13:

Let them cool

Step 14: Enjoy!

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    4 Comments

    As of February 12, still no ingredient list. Please post so we can try this one out. It looks delicious!

    Your pictures and instructions are wonderful, but I could really use a written list of ingredients with amounts so I can make this.

    Poppy seeds are delicious in baked goods, I think they're really underrated and no where near used enough.

    Those are my favorite kind of muffins! They look delicious :)