Some people say that muffins are just an excuse to eat cake before noon, but that’s not going to stop me from enjoying them at every chance I get. These muffins are simple and light: perfect for a spring brunch or an everyday breakfast.
Makes 12-18 muffins
Tips & Tricks:
- Baking soda should not be substituted for baking powder. I’ve tried (and failed).
- Do not over-mix the muffin batter. Over-mixing the batter will result in tough, dry muffins. We want light, fluffy muffins!
- The muffin tin will hold the heat from the oven and cook your muffins even further after they are out of the oven. For this reason, pop those muffins out of the tin as soon as they come out of the oven.
- You can check if the muffins are done by inserting a fork into the thickest part of the muffin. If the fork comes out clean (with no wet batter on it), then your muffins are done!
Ingredients:
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- Zest of one lemon
- 2 eggs
- 8 tbsp (1 stick) salted butter, melted
- 2 1/2 tbsp fresh squeeze lemon juice
- 3/4 cup sour cream
- 2 tbsp poppy seeds
- Pinch of coarse sugar for topping, set aside.
Directions:
- Preheat oven to 400 degrees
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and lemon zest
- In a medium bowl, whisk together eggs, butter, sour cream, and lemon juice
- Add wet ingredients to dry and mix until just combined
- Fold in poppy seeds (be careful not to over mix the batter!)
- Line a muffin tin with liners and fill cups 3/4 of the way
- Bake 13-15 minutes until the tops are golden brown
- Remove muffins from tin immediately.
- Sprinkle with a pinch of coarse sugar and enjoy!
If you try this recipe and have any questions, suggested improvements, or changes, leave a comment.
-R
Becca's Baking Creations 