Lemon Poppy Seed Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.8
- Total Fat: 5.7 g
- Cholesterol: 48.9 mg
- Sodium: 86.5 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 0.7 g
- Protein: 4.5 g
View full nutritional breakdown of Lemon Poppy Seed Muffins calories by ingredient
Number of Servings: 12
Ingredients
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Ingredients:
For the Muffins:
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup sour cream (I used fat free)
2 large eggs
1 t pure vanilla extract
1 stick unsalted butter, melted and cooled
2 T poppy seeds
Directions
To Make the Muffins:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and hte fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the wish or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean (I baked mine for about 17 minutes since my oven cooks hot and my muffin pan is the horrible dark kind, which can make the bottoms burn if you’re not careful). Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
Number of Servings: 12
Recipe submitted by SparkPeople user BHAPPY12.
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and hte fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whish the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the wish or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean (I baked mine for about 17 minutes since my oven cooks hot and my muffin pan is the horrible dark kind, which can make the bottoms burn if you’re not careful). Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
Number of Servings: 12
Recipe submitted by SparkPeople user BHAPPY12.