These beautiful muffins are simple to make. Just whisk together the dry ingredients, whisk together the wet ingredients, and fold the two together. No paper liners are needed; these easy muffins do just fine in a greased muffin tin.
My Lemon Poppy Seed Muffins have just the right amount of sweetness, a touch of vanilla, and lots of lemon zest. Sour cream makes them super moist. I’m telling you, these muffins will make you feel all warm and cozy slathered with butter in the morning!
These, like most muffins, freeze just fine. I often have muffins in my freezer and pull one or two out to thaw on the counter for an hour before breakfast. With just five minutes of prep and fifteen minutes in the oven, you’re just half an hour away from popping a warm, fluffy muffin in your mouth!
Lemon Poppy Seed Muffins
1 3/4 cup all-purpose flour
2 Tbsp poppy seeds
2 Tbsp fresh lemon zest
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
3 Tbsp fresh lemon juice
2 large eggs, lightly beaten
1/2 tsp vanilla extract
- Preheat oven to 425 degrees Fahrenheit. Grease a muffin pan and set aside.
- In small bowl, whisk together flour, poppy seeds, lemon zest, baking powder, and salt.
- In a medium-sized bowl, whisk together sugar, sour cream, vegetable oil, lemon juice, eggs, and vanilla.
- Fold dry ingredients into wet ingredients, stirring just until combined. Do not overmix!
- Distribute the batter between twelve muffin cups. Bake for five minutes at 425, then lower the oven temperature to 350 degrees and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for two minutes, then remove muffins from the pan and let cool on a rack.
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