These muffins are delightful, good for breakfast or with tea in the mid-afternoon.
They are wonderfully lemony, and the poppy seeds add a delightful little crunch.
They are quick to whip up, and they freeze perfectly so you can always have some on hand when the lemon demon hits and you just have to have something sweet and tart.
Recipe borrowed from Rumbly in My Tumbly.
- 2/3 c sugar
- Grated zest of 2 lemons
- juice of 2 lemons (around a 1/3 of a cup)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c sour cream
- 2 lg eggs
- 1 1/2 tsp vanilla extract
- 1/2 c butter, melted
- 2 tbsp poppy seeds
- Preheat oven to 350°.
- Melt the butter in the microwave
- Add the sugar to a large bowl. Add the melted butter and stir.
- Add the eggs, and stir until well incorporated.
- Add the lemon juice, sour cream, vanilla and zest. Mix well.
- Put the dry ingredients into a second bowl, and whisk to blend.
- Add the dry to the wet, and mix only as needed to mix. Overmixing will make the muffins tough.
- Scoop with a ice cream scoop into muffin papers inserted in a muffin tin. Fill around 3/4 full.
- Bake for 12-18 minutes or until lightly done.
NOTES: you can make a glaze for these using a cup of powdered sugar and about 2 tbsp of lemon juice. You can also substitute the poppy seeds for just about any seed such as sunflower or roasted pumpkin seeds. Of course you could also use nuts. If you choose to use the glaze, let the muffins cool before applying.
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