Go Back
+ servings
lemon poppyseed muffins
Print

Lemon Poppy Seed Muffins

Soft, sweet and a little tangy, these Lemon Poppy Seed Muffins will turn into your new favorite breakfast! While lots of bakeries have their versions, this homemade recipe is the *best* version. Butter and sour cream keep these muffins moist while the lemon juice, zest and almond extract gives lots of flavor you will love!
Course Breads, Breakfast
Cuisine American
Keyword lemon poppyseed
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 muffins
Calories 185kcal
Author Lauren's Latest

Equipment

  • muffin tins

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line 24 muffin cups with paper liners and set aside.
  • In a large bowl, stir butter, sugar, egg, vanilla, sour cream, milk, lemon zest and juice together until well combined.
  • In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
  • Fold in poppyseeds. Scoop batter into prepared muffin tins until filled 2/3 of the way.
  • Bake 18-20 minutes or until a toothpick comes out clean.  Enjoy warm or at room temperature. 

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 137mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg