Lemon Poppy Muffins

2 reviews, 5 star(s). 100% would make again

Ready in 1h

Try this Lemon Poppy Muffins recipe, or contribute your own.


1/3 c Fresh Lemon Juice
1 1/2 ts Vanilla extract
1/4 c Poppy seeds
1 ts Lemon zest; grated
1 1/2 ts Baking Powder
3/4 c Unsalted butter
Granulated sugar
1 c Sugar
3 c Unbleached flour
1 1/2 ts Baking soda
1/2 ts Salt
3/4 c Egg beaters(TM); 99% egg
1 c Sour cream, fat-free

Original recipe makes 12



Preheat oven tp 375F. Sift together flour, baking soda, baking powder and salt. Set aside. In a large mixing bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping bowl often. Add egg lemon juice and substitute; beat well. Add flour mixture alternately with sour cream, vanilla; beat at low speed until blended. Fold in poppy seed and lemon zest. Fill muffin cups lined with paper baking cups 2/3 full. Sprinkle tops with additional granulated sugar. Bake in 375F oven for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Recipe By : Victoria Posted to EAT-L Digest 22 Sep 96 Date: Mon, 23 Sep 1996 14:14:46 -0500 From: LD Goss

Alert editor   
Calories Per Serving: 953 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Lemon Poppy Muffins

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

These muffins were amazing! They are super moist and tasty and fall apart perfectly. I also used 3 eggs instead of egg beaters and about half the amount of poppy seeds because 1/4 of a cup is a lot! They weren't too lemony but still had good flavor. This was a pretty easy recipe to make but took about 15 or 20 minutes to make because of having to beat everything. My only complaint is that the recipe ingredients are in a random order and difficult to follow when baking off your phone!
sknopp 4y ago

I used 3 eggs insted of the egg beaters, also I used lite sour cream instead of f/f sour cream. I loved this recipe. My husband loved the muffins. I have tryed other recipes and they were not moist at all. This recipe is a keeper
booh 7y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free