Description
Moist, tangy muffins bursting with lemon flavor and toasted poppy seeds, perfect for breakfast or snacks. A quick, customizable recipe that delivers a golden, airy texture with a zesty finish.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp poppy seeds
1/2 cup (112g) unsalted butter, melted
3 tbsp oil (e.g., canola or vegetable oil)
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1 cup (240ml) milk, room temperature
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with parchment paper liners.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In another bowl, mix melted butter, oil, eggs, sour cream, vanilla, lemon zest, lemon juice, and milk until blended.
Carefully fold wet ingredients into dry until just combined. Do not overmix.
Let batter rest at room temperature for 1 hour (this step is crucial for tender texture).
Fill muffin tin two-thirds full. Bake for 16 minutes or until golden and a toothpick inserted tests clean.
Notes
Resting the batter is essential for optimal tenderness. Parchment paper ensures easy cleanup.
Replace milk with almond or oat milk for a dairy-free option.
Half the flour can be substituted with whole wheat for a nuttier flavor, but results will be denser.
For extra lemon flavor, brush tops with a glaze of powdered sugar and lemon juice after baking.
- Prep Time: 15
- Cook Time: 16
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1.8g
- Protein: 5g
- Cholesterol: 55mg