Lemon Poppy Seed Muffins are a classic and perfect for spring with their bright citrusy flavor. Made with sour cream (or Greek yogurt) these muffins are super moist and the flavor from lemon zest gives them a tangy citrus taste that I love. You can also make a glaze for these muffins with powdered sugar and a little lemon juice. Enjoy!
Lemon Poppy Seed Muffins (adapted from Two Peas & Their Pod)
2/3 cup granulated sugar
grated zest and juice of 1 lemon
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons baking powder
3/4 cup sour cream (or Greek yogurt)
2 large eggs
1 1/4 teaspoon pure vanilla extract
1 stick unsalted butter (melted and cooled)
2 tablespoons poppy seeds
Preheat the oven to 400 degrees F and fit the molds of a muffin pan with muffin cups. In a large bowl rub the sugar and the lemon zest with your fingers or with a spoon until the sugar becomes moist and fragrant with the lemon. In the same bowl whisk in the flour, baking soda, salt and baking powder. In a smaller bowl whisk the sour cream, eggs, vanilla, lemon juice and the melted butter.
Pour the liquid ingredients into the dry ingredients and gently stir to blend them together. Do not over mix. Fold in the the poppy seeds and divide the batter evenly into muffin cups with an ice cream scoop. Bake the muffins for 18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer the muffins to a cooling rack and allow to cool before serving.