Poppyseed Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 12.0 g
  • Cholesterol: 58.7 mg
  • Sodium: 223.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Poppyseed Muffins calories by ingredient
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Number of Servings: 12


    2 cups all purpose flour
    1 tsp baking powder
    1/2 tsp kosher salt
    1/4 tsp baking soda
    1/2 cup Sour Cream
    1/2 cup buttermilk
    2 Tbsp fresh lemon juice
    1 cup granulated sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    1 Tbsp grated lemon zest
    2 large eggs
    2 tsp poppy seeds

    1 teaspoon melted butter
    powdered sugar
    4 tsp lemon juice


Preheat oven to 350F.
Line muffin tins with paper liners.

Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend.

Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions.

Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.

Bake muffins until tester inserted into center comes out clean, 20 22 minutes.

Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.
Drizzle or pipe glaze over tops of warm muffins.

Serving Size: Makes 48 mini muffins or 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user FREETOBEME77.

TAGS:  Desserts |

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