Lemon and Poppy Seed Muffins

Hi,

Today I am going to share with you the recipe for my favorite type of muffins: Lemon and Poppy Seed Muffins! These muffins are so delicious and perfect for a snack at anytime of the day. This recipe is a variation of Sally's Orange Lemon Poppy Seed Muffins. I also always use her muffin rising trick in all my muffins. So here you go.

Lemon and Poppy Seed Muffins: Print
Makes 12 regular sized muffins
Ingredients:
2 1/3 Cups Flour (all-purpose)
1/2 Cup Sugar
1/4 Cup Brown Sugar
2 1/2 Tbs Poppy Seeds
2 tsp Baking Powder
1/4 tsp Baking Soda
115g Butter (melted)
juice and zest of 2 lemons
2 large eggs
120g Sour Cream
1 tsp Vanilla Essence

Directions:
 Preheat oven to 425F. Grease 12 Cup Muffin Pan.

In a large mixing bowl, mix the flour, both sugars, poppy seeds, baking powder, and baking soda together until combined.

In a smaller mixing bowl, mix the butter, lemon juice and zest together until thoroughly mixed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream. Mix until combined. Pour this mixture into the dry ingredients and mix until just combined.

Spoon the batter into the muffin tin, filling all the way to the top. Bake for 5 minutes at 425F. Then reduce heat to 375F and bake for a further 10-13 minutes or until tops are lightly golden. Cool in pan for 10 minutes then turn out and enjoy. Store in a airtight container for 5 days, or freeze for 2-3 months.