Bread Feature Jems

Lemon Poppyseed Muffins

Spring is finally here and when I think of spring lemon desserts and foods always come to mind.  I’m a huge fan of muffins and I’ve had lemon poppyseed muffins on my things to bake list for a while.  I finally got around to making them and they were so good! In my opinion you can’t go wrong with adding lemon zest to just about anything.  Happy Spring and happy baking!



Lemon Poppyseed Muffins makes 6 jumbo muffins or 12 regular muffins 




1 3/4 cup self-rising flour


1  cup sugar


Zest from one lemon


2 eggs (room temperature)


3/4 cups sour cream


1/2 cup vegetable oil


1/4 cup buttermilk


1 tablespoon vanilla extract


2 teaspoons fresh squeezed lemon juice


1 tablespoon poppy seeds




Pre-heat your oven to 350 degrees. In a large bowl whisk together the flour, sugar, lemon zest and poppy seeds.  In another bowl, add the eggs, vegetable oil, vanilla, lemon juice, sour cream and buttermilk. Whisk the wet ingredients together until combined then add to the flour mixture.


Generously spray your muffin pan with cooking spray. With a large ice cream scoop fill each muffin cup until half full. *sprinkle with coarse sugar if you’d like to get that bakery shop muffin look; this is totally optional.* Bake for 25-30 minutes or until a toothpick comes out the muffin clean. Cool then enjoy!

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