Name: Lemon Poppy Seed Muffins with Sour Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
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)

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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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top view of lemon poppy seed muffins. — Lemon Poppy Seed Muffins with Sour Cream

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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.

sugar, lemon zest, butter, and oil whisked in a bowl.

Add the egg and vanilla extract and mix until combined.

egg and vanilla whisked into wet ingredients in a bowl.

In a small bowl, whisk together the milk, sour cream and lemon juice.

milk, sour cream, and lemon juice mixed in a bowl.

Whisk the milk mixture into the lemon zest mixture.

muffin wet ingredients whisked into a bowl.

Fold the liquid mixture into the flour mixture until just barely combined. Do not over mix.

lemon poppyseed muffin batter in a bowl.

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.

muffin batter in 4 cups of a muffin pan.

Sprinkle the turbinado sugar over the tops, divided evenly.

muffin batter topped with turbinado sugar in 4 cups of a muffin pan.

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.

3 muffins on parchment paper and a cooling rack. — Jumbo Lemon Poppy Seed Muffins

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4 - 6 muffins

Lemon Poppy Seed Muffins with Sour Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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 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.

Lemon Poppy Seed Muffins with Sour Cream

How to make Lemon Muffins: