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Per serving
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- 1
Cream butter and sugar
Preheat oven to 375°F. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon extract, vanilla extract, and lemon zest. The sour cream is the secret here — it keeps the muffins ultra-moist and adds a gentle tang that makes the lemon flavor really pop.
- 2
Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- 3
Combine and fold in poppy seeds
Gradually add the dry ingredients to the wet mixture, stirring just until moistened — stop as soon as the last streaks of flour disappear. A few lumps are perfectly fine. Gently fold in the poppy seeds.
- 4
Bake
Grease a jumbo 6-cup muffin tin (or a standard 12-cup tin). Fill the cups evenly with batter. Bake at 375°F until a toothpick inserted in the center comes out clean, 20–23 minutes for jumbo or about 18 minutes for standard size. Transfer to a wire rack and serve warm.
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Lemon Poppy Seed Muffins
Created by: SugarAndButter
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 3/4 cup sour cream
- 1/4 cup lemon juice
- 3 tsp lemon extract
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppy seeds
Instructions
- Cream butter and sugarPreheat oven to 375°F. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon extract, vanilla extract, and lemon zest. The sour cream is the secret here — it keeps the muffins ultra-moist and adds a gentle tang that makes the lemon flavor really pop.
- Mix dry ingredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Combine and fold in poppy seedsGradually add the dry ingredients to the wet mixture, stirring just until moistened — stop as soon as the last streaks of flour disappear. A few lumps are perfectly fine. Gently fold in the poppy seeds.
- BakeGrease a jumbo 6-cup muffin tin (or a standard 12-cup tin). Fill the cups evenly with batter. Bake at 375°F until a toothpick inserted in the center comes out clean, 20–23 minutes for jumbo or about 18 minutes for standard size. Transfer to a wire rack and serve warm.