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Lemon Poppy Seed Muffins

Updated February 23, 2016
(1 Votes)

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

Makes12 muffins

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Recipe Courseside dish

Five Ingredients or LessYes

Mealbreakfast, brunch, snack, tea

Type of Dishmuffins

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
  • 12-cup muffin pan
  • Paper liners

Instructions

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.

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.

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.

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

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

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.

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

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