Description
Soft, buttery muffin is dotted with poppy seeds and bright lemon flavor and rolled in lemon sugar
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp poppy seeds
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 tbsp lemon juice
Lemon Sugar Coating
- 1/2 cup butter, melted
- 3/4 cup sugar
- Zest if 1 lemon
Instructions
- Preheat oven to 350ºF. Grease muffin tin with butter or cooking spray. Make sure the corners of each well are greased so you can remove the muffins easily. We don’t recommend using muffing liners for this recipe because you will be rolling the entire muffin in cinnamon and sugar after the
- In a large bowl, add flour, baking powder, salt and poppy seeds. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium-sized bowl, mix eggs, sugar, butter, milk, vanilla, sour cream, lemon zest and lemon juice together.
- Mix dry ingredients into the wet mixture until just combined. Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin. We recommend not adding muffin liners because you will roll the muffins in lemon sugar after they bake.
- Bake for 18-22 minutes. Remove the muffins from the oven and let them cool completely.
- Melt the butter for the lemon sugar coating in a shallow bowl. In an equally shallow bowl, mix lemon zest and sugar together. Roll the muffin in the melted butter (it’s okay to coat it generously). Immediately roll it in the lemon sugar mixture and place on a wire rack or plate to set for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes