Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are perfectly sweetened, incredibly moist thanks to buttermilk, and bursting with bright, fresh lemon flavor—truly the ideal muffin for any occasion!
Servings: 12 - 14 muffins
Equipment
- 2 large bowls
- 1 muffin tin
Ingredients
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted, cooled
- 1/2 cup buttermilk room temperature
- 2 large eggs
- 1/2 cup full fat sour cream
- 1/4 cup fresh lemon juice
- 3 tbsp lemon zest
- 2 tbsp poppy seeds
- 1 tsp vanilla
- 1 tsp almond extract
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 425°F.
- In a small saucepan, melt the butter gently—just until melted and soft, not boiling. Set it aside to cool slightly.
- In a large bowl, whisk together the cake flour, granulated sugar, poppy seeds, baking powder, baking soda and salt until combined.
- In a separate bowl, whisk the eggs until smooth. Add the buttermilk, sour cream, melted butter, lemon juice, lemon zest, vanilla extract, and almond extract. Whisk until smooth.
- Slowly pour the wet ingredients into the dry ingredients. Gently stir until just combined - don’t overmix.
- Divide the batter evenly into 14-16 muffin cups (depending on the size of your muffin cups).Bake for 7 minutes. Then reduce the oven temperature to 325°F and bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 255kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 222mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 354IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg
