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Lemon Poppyseed Muffins

I think it's fair to say that we have all had enough banana bread over the last few months. I am always in favor of switching things up so my husband and I don't get bored with our meals. I had never tried the classic lemon and poppyseed combination and my husband seemed skeptical, so I instantly knew that I had to try this and convert him.

If you want something fresh for summer and an easy grab-and-go breakfast, this recipe is for you! These taste exactly like the mega muffins from Starbucks. So save some money and time by making these at home for a quick morning breakfast. Enjoy!

INGREDIENTS (for about 9 medium size muffins)

  • 2/3 cup sugar

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup sour cream or whole fat yogurt

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/2 cup butter, melted and cooled

  • 2 Tablespoons poppy seeds

  • 1 lemon - grated zest and juice


  1. Preheat oven to 400F.

  2. Place the sugar in a large bowl and zest the lemon over it.

  3. Rub the lemon zest into the sugar until mixed together.

  4. Add flour, baking soda, baking powder, and salt and stir well.

  5. Mix the sour cream or yogurt, eggs, vanilla, and melted butter, and juice of lemon in a separate bowl.

  6. Whisk in the wet ingredients into the dry ingredients until it forms a batter and is fully incorporated.

  7. Add the poppyseeds and then portion out the batter into the muffin tin.

  8. Bake for 20 minutes until an inserted toothpick comes out clean.

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