lemon poppy seed muffins

{next time, i'll try using wheat flour instead of AP flour and yogurt instead of sour cream}

lemon poppy seed muffins

printable recipe

via brown eyed baker

2/3 cup granulated sugar

zest and juice from one lemon

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, melted and cooled

3/4 cup sour cream (i used light)

2 eggs

1 tsp vanilla

2 tbsp poppy seeds

pre-heat oven to 400 degrees and line muffin tin with cups or spray with non-stick spray.

in a small bowl, 

mix the lemon zest and sugar together with your hands until sugar is dampened and smelling of delicious lemon.  

in a large bowl, whisk together flour, baking powder, baking soda and salt.  stir lemon sugar into mixture.

in a medium bowl, combine melted butter, eggs, sour cream, lemon juice and vanilla.  

fold wet ingredients into dry ingredients until combined adding the poppy seeds before the last few stirs.  try not to over mix.  

spoon batter into muffin cups and bake for 18-20 minutes until tops begin to golden.

cool on rack.

yields 12 muffins

Nutrition Facts lemon poppy seed muffins Serving Size: 1 serving Amount Per Serving Calories 217 Total Fat 9.9g       Saturated Fat 5.9g       Trans Fat 0g Cholesterol 55mg Sodium 179mg Carbohydrate 27.7g       Dietary Fiber 0.5g       Sugars 12.7g Protein 4.3g Vitamin A 7% Vitamin C 4% Calcium    9% Iron 5%