Lemon Poppyseed Muffin

Lemon Poppyseed Muffin

Ready in 45 minutes

These are great for breakfast or brunch

"Very yummy. I made them into mini muffins. They all turned out very crispy and the lemon flavor was great."

- pineapplebutter

Top-ranked recipe named "Lemon Poppyseed Muffin"

3.5 avg, 7 review(s) 50% would make again

Ingredients

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

Original recipe makes 8

muffins  

Preparation

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.

Notes

I made these while visiting at my daughter's home. She enjoyed them with a fresh cup of coffee

Verified by stevemur

Sunday morning breakfast - yum! photo by cookkatie cookkatie

photo by promfh promfh

Calories Per Serving: 1010 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Lemon Poppyseed Muffin

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baking failure! Muffins are flat (try using baking powder in recipe) and not great consistency. Flavor is good but I would not serve these to guests.
Rowetara 1 year ago
Substuted plain youghurt instead of sour cream because I didn't have any - But they turned out quite nice that way - perhaps slightly sweeter. Still good though!
UrsulaMinor 3 years ago
I don't know if I did something wrong, or an ingredient has been left out, but these muffins did NOT rise, at all, like the picture shows! In fact, they were concave! I used the soda, as listed, which was fresh. I used regular flour, less 2 T which is equivalent to cake flour, which I sifted. The recipe does not state whether to use mixer to mix in flour and sour cream, but since it did state to mix well, I assumed you were to use the mixer, at least on low. Any suggestions?
BandBchef 4 years ago
Very yummy. I made them into mini muffins. They all turned out very crispy and the lemon flavor was great.
pineapplebutter 4 years ago
[I made edits to this recipe.]
promfh 6 years ago
I made these for my daughter one morning. With a hot cup of coffee and fresh muffins she was delighted.
promfh 6 years ago
erloney 6 years ago
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