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Strawberry Lemon Poppy Seed Muffins
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Strawberry Lemon Poppy Seed Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Hand mixer
  • Wire Cooling Rack

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.