Go Back
–+ servings
Sour cream gives these lemon poppy muffins their soft and tender texture.
Print Recipe Add to Recipe Box

Sour Cream Lemon Poppy Muffins

These lemon poppy muffins get their incredible texture from sour cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: breads, Breakfast, Brunch, desserts
Cuisine: American
Keyword: lemons, muffins, poppy seeds
Servings: 6
Calories: 590kcal
Author: Judith Hannemann

Ingredients

  • 2/3 cup sugar
  • zest and juice of 1 lemon
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp lemon extract
  • 1/2 cup vegetable oil
  • 3 tbs[ poppy seeds

GLAZE

  • 1 cup confectioner’s star
  • 2-3 tbsp lemon juice

OPTIONAL

  • Sanding sugar if you don’t want the glaze

Instructions

  • Preheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
  • Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
  • Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
  • In a separate bowl, beat together the sour cream eggs, lemon extract and oil.
  • Pour the liquid mixture over the dry mixture and mix until just moistened. Do not overtax! Stir in the poppy sees.
  • Divide batter evenly in prepared pan. If you are NOT using the glaze, top each muffin with about 1 tsp of sanding sugar (they can be left plain too).
  • Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  • Remove to a rack to cool completely.
  • IF USING GLAZE:
  • Mix the confectioner’s sugar and lemon juice in a small bowl. Drizzle over cooled muffins.

Nutrition

Serving: 1serving | Calories: 590kcal | Carbohydrates: 78g | Protein: 8g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 70mg | Sodium: 146mg | Potassium: 327mg | Fiber: 3g | Sugar: 43g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 3mg