Strawberry Lemon Poppy Seed Muffins
I am thankful I am feeling better today. Since my kids were so great yesterday, while I was dealing with a terrible headache, I surprised them with these strawberry lemon poppy seed muffins as their after-school snack today. They devoured two muffins after school and said they were delicious and blog-worthy. Simple to make, smells great while they bake, puts a huge smile on my kids’ faces, and tastes fantastic. Can’t beat that!
Strawberry Lemon Poppy Seed Muffins
Ingredients:
- ⅔ cup of white sugar
- Zest of one lemon, chopped
- 2 cups of flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup of sour cream
- Juice of one lemon
- 2 eggs
- 1 tsp vanilla extract
- ½ cup of unsalted butter, softened
- 2 tbsp poppy seeds
- 1 cup fresh strawberries, diced (divided)
How to Make Strawberry Lemon Poppy Seed Muffins
Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Rub the sugar with the chopped lemon zest in a bowl with your fingertips until the sugar is moist and the lemon fragrance is strong.
Mix the flour, baking powder, baking soda, and salt until well combined.
Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar in a bowl with a hand mixer until creamy and smooth.
Slowly combine the flour mixture with the sour cream mixture.
Add the poppy seeds and mix well.
Add most of the strawberries and gently mix until well combined.
Scoop the batter evenly into the muffin cups in the tray.
Sprinkle the tops of the muffins evenly with the remaining diced strawberries.
Place into the oven and cook for 16-18 minutes or until a tester inserted in the center comes out clean.
Let the muffins cool on a cooling wire rack before serving. Enjoy.
Ingredients
- ⅔ cup of white sugar
- Zest of one lemon chopped
- 2 cups of flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup of sour cream
- Juice of one lemon
- 2 eggs
- 1 tsp vanilla extract
- ½ cup of unsalted butter softened
- 2 tbsp poppy seeds
- 1 cup fresh strawberries diced (divided)
Instructions
- Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
- Rub the sugar with the chopped lemon zest in a bowl with your fingertips until the sugar is moist and the lemon fragrance is strong.
- Mix the flour, baking powder, baking soda, and salt until well combined.
- Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar in a bowl with a hand mixer until creamy and smooth.
- Slowly combine the flour mixture with the sour cream mixture.
- Add the poppy seeds and mix well.
- Add most of the strawberries and gently mix until well combined.
- Scoop the batter evenly into the muffin cups in the tray.
- Sprinkle the tops of the muffins evenly with the remaining diced strawberries.
- Place into the oven and cook for 16-18 minutes or until a tester inserted in the center comes out clean.
- Let the muffins cool on a cooling wire rack before serving. Enjoy.
Beautiful Pam !
I love poppy seeds:)
I just make some granola bars with poppy.. These muffins look so adorable and delicious.
Those look great Pam! I was sorry to also read about your awful headache! I hope you are up and at em’ by now! Do you get migraines?
xo Kris
Those look so good!
With so many strawberries in them, these muffins would have to be great!
Glad you are feeling better. I would love these muffins for breakfast.
Hi Pam:)
I do hope you are feeling better. Those headaches can sure play a toll on you. How sweet of you to bake the kiddies such gorgeous looking muffins. What a wonderful way to, dare I say, bid Summer fare thee well…
I think it is so adorable that your children not only enjoyed the muffins but also expressed their enthusiasm. So darn cute!
Thank you so much for sharing, Pam…Stay well…
These look beautiful and delicious! I’ve never made strawberry muffins before. I think I need to now. Thanks for another yummy recipe, Pam.
sour cream is meant to be included in muffins. i like the addition of strawberries to the lemon-poppy seed combo!
Headaches are the worst…I’m glad you are feeling better! These muffins look so delicious. I hope your children appreciate what an amazing cook you are, Pam! 🙂
Awww I’m sure they loved coming home to these muffins! I know I would!
Very delicious and easy to make! Living at over 4k feet, I adjusted the baking temp to 415 and the time to 14/15 minutes. Worked great! I also subbed 1/2 cup of almond flour, and kept all else the same…love the combo of lemon + strawberries + poppy seeds! So fresh and summery! Great recipe!!
Cristina,
I’m so glad you liked the muffins–thanks for letting me know. Subbing in a bit of almond flour is a terrific idea.
-Pam
Can this recipe be used to make a LOAF? What adjustments do I have to make to temp and time, etc.?
Denise,
Yes. I would bake the loaf at a lower temperature of 350-degrees for 60-70 minutes, or until a tester inserted in the center of the loaf comes out clean. Allow the bread to cool for 5-10 minutes before turning out onto a wire rack to cool completely. Let me know how it turns out.
-Pam