Lemon Poppyseed Muffin

       4 out of 5 stars  
8 muffins
100% would make this recipe for Lemon Poppyseed Muffin again.

These are great for breakfast or brunch

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Lemon Poppyseed Muffin Ingredients

1 1/3 cups Cake flour 3 tablespoons Lemon juice
1/2 teaspoon Baking soda 3 teaspoons Grated lemon peel
4 ounces Butter 2 teaspoons Vanilla
1 1/3 cups Sugar 5 tablespoons Poppy seeds
4 Eggs 1/2 cup Sour cream

Instructions for Lemon Poppyseed Muffin

Pre-heat oven to 375 degrees. Butter muffin tins for 12 muffins. Sift the dry ingredients (flour and soda) and set aside. Cream the butter in a large bowl and add the sugar a little at a time, beating until light and fluffy; add the eggs one at a time, beating well, then add the lemon juice, vanilla, lemon peel and poppy seeds. Add the flour and sour cream to this making sure the batter is well mixed. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden. Dust with confectioners sugar and serve warm or cool on a cake rack. The original recipe calls for separating the eggs and whipping the egg whites separately with half the sugar. This meringue is then folded into the batter just before baking. This makes for a lighter muffin, but is unnecessary.

Main Ingredient: CitrusCuisine: American

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Ingredient Insight - look inside this recipe

Bake Snacks Desserts Breakfast Bread Citrus American
for flavor and categorization

[I made edits to this recipe.]

BigOven member

promfh
on Mar 22 2008 2:26PM

I made these for my daughter one morning. With a hot cup of coffee and fresh muffins she was delighted.

BigOven member

promfh
on Mar 22 2008 1:46PM
Total Time: 0:45
Active time: 0:20



BigOven member

erloney
on Jun 23 2007 9:17AM