These bakery style Lemon Poppy Seed Muffins with Sour Cream are fluffy, soft, bursting with lemon flavor, and are absolutely delicious.
They have a subtle sweetness and a slight crunch from the poppy seeds and the turbinado sugar sprinkled on top.
This small batch muffin recipe makes just 4 – 6 and is perfect for breakfast, dessert, or as a side dish for dinner.
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How to make Lemon Muffins:
Preheat the oven to 400 degrees F.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Set the dry ingredients mixture aside.
In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and canola oil until fluffy.
Add the egg and vanilla extract and mix until combined.
In a small bowl, whisk together the milk, sour cream and lemon juice.
Whisk the milk mixture into the lemon zest mixture.
Fold the liquid mixture into the flour mixture until just barely combined. Do not over mix.
Spray 4 – 6 cups of a muffin tin with non-stick spray or line them with muffin paper liners.
Divide the batter evenly into the sprayed muffin cups.
Sprinkle the turbinado sugar over the tops, divided evenly.
Bake in the preheated oven for 13 – 15 minutes or until a toothpick inserted into the center comes out clean.
Cool in the muffin tin several minutes then transfer to a wire rack to cool slightly.
Serve warm or at room temperature.
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Lemon Poppy Seed Muffins with Sour Cream
These bakery style Lemon Poppy Seed Muffins with Sour Cream are fluffy, soft, bursting with lemon flavor, and are absolutely delicious. They have a subtle sweetness and a slight crunch from the poppy seeds and the turbinado sugar sprinkled on top.
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons poppy seeds
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup granulated sugar
- 2 Tablespoons unsalted butter, softened or room temperature
- 2 Tablespoons canola oil
- 2 teaspoons fresh lemon zest
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 cup milk
- 1/8 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/2 Tablespoon turbinado sugar (large coarse raw sugar)
Instructions
- Preheat the oven to 400 degrees F.
- In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt. Set the dry ingredients mixture aside.
- In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and 1 tablespoon canola oil until fluffy.
- Add the egg and vanilla extract and mix until combined.
- In a small bowl, whisk together the milk, sour cream and lemon juice.
- Whisk the milk mixture into the lemon zest mixture.
- Fold the liquid mixture into the flour mixture until just barely combined. Do not over mix.
- Spray 4 - 6 cups of a muffin tin with non-stick spray or line them with muffin paper liners.
- Divide the batter evenly into the sprayed muffin cups.
- Sprinkle the turbinado sugar over the tops, divided evenly.
- Bake in the preheated oven for 13 - 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the muffin tin several minutes then transfer to a wire rack to cool slightly.
- Serve warm or at room temperature.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 187mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
