I let my youngest son pick a recipe from this week’s cookbook, Butter Baked Goods. My oldest son is a distance runner, and he’s decided that he’s cutting out dessert. Since he loves chocolate, his younger brother was nice (it does happen occasionally) and picked Lemon Poppy Seed Muffins. Not exactly a difficult recipe, but one of my son’s favorites.
Lemon Poppy Seed Muffins
3/4 cup butter
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup poppy seeds
1 cup sour cream
1/2 cup whole milk
1/2 cup lemon juice
2 large eggs
Zest of 1 lemon
- Preheat the oven to 350 degrees F.
- Melt the butter. Set aside to cool.
- In a large bowl, combine the flour, baking powder and soda, salt, sugar, and poppy seeds. Mix well to distribute the poppy seeds evenly.
- In a separate bowl, whisk together the sour cream, milk, lemon juice, eggs, and lemon zest.
- Add the liquid ingredients and melted butter to the dry ingredients and mix until just combined. Make sure to not overmix the batter.
- Use an ice cream scoop to put batter into muffin pans. Makes 12 muffins or 24 mini muffins.
- Bake in the preheated oven for 25 to 30 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
My notes: I made mini muffins, and I was actually able to make two batches of 24. So I got double the number the recipe states. It was OK, because my two sons were fighting over who ate most of the first batch. (Guess picking a non-chocolate dessert didn’t work.) Luckily, I was able to appease them with a second batch.
Hope you enjoy this recipe!