Lemon Poppy Seed Muffins

{lemon is healthy, right?}

I am not a baker.  It may be that I would rather be given a salt lick than a sugar cube.  Or perhaps that I don’t really care for the exact science of it.  It’s odd though because I love science!  Nonetheless, there are times when I crave for something sweet.  Last weekend was one of those times.

I knew I needed to detox/eat healthy/stop being addicted to food/all that jazz and I wanted a little last “hurrah” before I dove into the clean eating / calorie counting.  Therefore, last weekend I went through a bit of a baking frenzy.  I planned to bake some goodies Friday evening and gathered my ingredients.  When I got home I realized I forgot butter.  Seriously?  Butter?  Forgotten?  It was a balmy 1 degree out so there was no way I was trekking back outside.  So my baking adventure was postponed until Saturday, butter in hand.

Bryan & Chase aren’t huge lemon fans so these muffins were strictly for me.  That being said, I did not need 12 muffins to myself so my coworkers got to enjoy them.  I was very pleased with how they came out {for not being a baker}!  I have very few baking recipes that I keep and this definitely is one for the books.

Their sweet & bright lemon flavor had me itching big time for summer.  Oh wait, it is a giant snow globe outside right now….  The snow was great and all for maybe 1 day, but over a month of this BS is getting old.  I need a vacation.  Stat.


Lemon Poppy seed muffins

recipe adapted from Brown Eyed Baker

Hands On Time:  15 minutes   ///   Cook Time:  17-19 minutes   ///   Makes: 12 muffins

2 cups all purpose flour
2/3 cup granulated sugar
2 Tbsp lemon juice
zest of 1 lemon
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup low fat sour cream
2 eggs
1 tsp vanilla extract
1 stick unsalted butter, melted + 1 Tbsp melted
2 Tbsp poppy seeds
white sugar crystals

1.  Preheat the oven to 400 degrees F.  Line a muffin baking pan with muffin cups or spray with cooking oil.
2.  Combine the sugar & lemon zest together in a large bowl.  Use your fingers to rub together until fragrant and the sugar has a yellow tint.
3.  In a stand mixer (or bowl), combine the flour, sugar, baking soda, baking powder, and salt.
4.  In a separate bowl, whisk together the sour cream, 1 stick of melted butter, eggs, and vanilla.
5.  On medium speed, slowly pour in the wet ingredients.  Mix until JUST combined.
6.  Add poppy seeds.
7.  Spoon mixture into prepared muffin dish.
8.  Bake on the center rack in the oven for 17-19 minutes.  Insert a knife into the center and if it comes out clean they are ready.
9.  Brush on the remaining melted butter and sprinkle with the sugar crystals.
10.  Serve immediately or place in airtight container.  Lasts about 5 days.




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