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Lemon Poppy Seed Muffins: A Fresh Baking Delight
Youssef Hb

Lemon Poppy Seed Muffins: A Fresh Baking Delight

These zesty, crumbly lemon poppy seed muffins combine bright citrus notes with nutty seeds for a versatile breakfast or snack. Developed through years of testing, they achieve perfect height and flavor with pantry-friendly ingredients.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 1 hour 30 minutes
Servings: 11 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups (320g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp poppy seeds, plus extra for topping
  • 1/2 cup (112g) unsalted butter, melted
  • 2 tbsp vegetable oil
  • 2 large room-temperature eggs
  • 1/4 cup (60g) room-temperature sour cream
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest (2 lemons)
  • 2 tbsp fresh lemon juice (2 lemons)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix melted butter, oil, eggs, sour cream, vanilla, lemon zest, and lemon juice until smooth.
  4. Gradually combine wet and dry ingredients, stirring until just incorporated.
  5. Fold in 2 tbsp poppy seeds. Cover dough and rest at room temperature for 1 hour.
  6. Divide batter among muffin cups and top each with additional poppy seeds.
  7. Bake for 16 minutes or until golden and a toothpick inserted comes out clean.

Notes

Clarified butter enhances richness.
Black sesame seeds may substitute poppy seeds if unavailable.
Store at room temperature for up to 3 days in an airtight container.