I've been in the mood for breakfast treats recently. Maybe it's all the talk of back to school? I feel left out though, since I'm not in school anymore. Instead, I decided to make some muffins. I nice little sweet pick-me-up with a cup of coffee, or an afternoon snack. The lemon is so refreshing and I love the little crunch of poppy seeds. This recipe was so easy to make and whipped up exactly one dozen muffins.
Lemon Poppy Seed Muffins
Recipe from Brown Eyed Baker
(Baking time was slightly modified)
Makes 12 muffins
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds
1. Preheat the oven to 400 degrees F. Grease the 12 molds in a regular-size muffin pan or line with cupcake liners.
2. In a large bowl, rub the sugar and lemon zest together with your
fingers until the two are incorporated - the sugar will have a nice lemony scent.
Whisk in the flour, baking powder, baking soda and salt. In a medium bowl, whisk the sour cream, eggs,
vanilla, lemon juice and melted butter together until well blended. Pour
the liquid ingredients over the dry ingredients and, with the whisk or a
rubber spatula, quickly stir to blend. Lumps are ok as you don't want to overmix the batter.
Stir in the poppy seeds until incorporated into the batter. Divide the batter evenly among the muffins
cups (I just used a large cookie dough scoop).
3. Bake for 15-18 minutes, or until the tops are lightly golden and a thin
knife inserted into the center of the muffins comes out clean. Transfer
the pan to a rack and cool slightly before removing the muffins from the pan. Store leftovers in an airtight container at room