← Back to Search Results
baking
Lemon Poppy Seed Muffins

Photo by:
Comments: 4
 

Recipe

Best eaten freshly made, this quick-to-make treat is perfect for brunch.

Yield: Makes 12 muffins
Prep time: 10 Mins
Cooking time: 20 Mins<Br>

Ingredients

  • 2 2/3 cups all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • 2½ tbsp poppy seeds
  • 2 large eggs
  • 1 cup plus 2 tbsp sour cream
  • 4 tbsp butter, melted and cooled
  • ¼ cup vegetable oil
  • Zest of 2 large lemons, finely grated
  • Confectioners sugar, for dusting

Special Equipment:

  • 12-cup muffin pan
  • Paper liners

Directions

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Sift the flour, baking powder, baking soda, and salt into a large bowl. Stir in the sugar and poppy seeds, making a well in the center.

2. In a separate bowl, beat the eggs. Stir in the sour cream, butter, oil, and lemon zest. Add to the flour mixture and stir until just mixed. Divide the batter among the muffin cups, filling each one three–quarters full.

3. Bake the muffins for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove the muffins from the pan, and transfer to a wire rack to cool. Sift confectioner's sugar over the tops while still warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

265kcal (13%)
90mg (9%)
0mg (0%)
76mcg RAE (3%)
81mg
16mg
5g
9g
1g
31g
55mg (18%)
190mg (8%)
5g (26%)
14g (21%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Sheris13

    03.21.10 Flag comment

    2 and 2/3 cup of flour cannot be correct - you get dough, not batter with this much flour! Please correct to appropriate amount.

  • chris

    10.27.09 Flag comment

    The correct amount of flour is 2 2/3 cup- please see the correction. Thanks, deebears, for bringing this to our attention!

  • landrym3

    10.25.09 Flag comment

    Yum! These are so good. They are not too sweet and really easy to make. I am not a baker at all and they turned out great.

  • deebears

    10.25.09 Flag comment

    how much FLOUR please check what the recipe calls for. i think there is an error

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucid-food Lucid Food
by Louisa Shafia
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
good-to-the-grain Good to the Grain
by Kim Boyce
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?