Poppyseed sour cream muffins

Prep 20 min
Plus Baking Time: 18 minutes
Makes 12 muffins

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1/2 cup
unsalted butter
2 cups
all-purpose flour
1/3 cup
1 tbsp
1 tsp
1/2 tsp
1 cup
1/2 tsp
almond extract, or vanila


  • Preheat oven to 400F (200C). Lightly oil a 12-cup muffin tin or line with paper cups. Melt butter and set aside to cool. In a medium-size bowl, using a fork, stir flour with poppy seeds, baking powder, baking soda and salt. Grate peel from lemons into flour mixture and stir to evenly mix. Squeeze 2 tbsp (30 mL) lemon juice into a small bowl and set aside.
  • In a large bowl, whisk sugar with eggs until mixed. Then stir in sour cream, lemon juice and almond extract until evenly mixed. Using a wooden spoon or spatula, stir in flour mixture just until mixed. Stir in cooled melted butter until blended. Divide batter between muffin cups. They’ll be full, especially if you’re using paper cups. Bake in centre of preheated oven until a cake tester inserted into centre comes out clean, 18 to 20 minutes. Remove pan to a cooling rack. After 5 minutes, turn out muffins. Enjoy warm or cool on rack. Muffins will keep well in an airtight container up to 3 days or freeze up to 2 months.

Attention poppy seed lovers: these muffins have loads of poppy seeds – and a hint of fresh, zesty lemon, too!

Dress It Up!

Top cooled muffins with swirls of frosting. Save time – buy a tub of ready-made vanilla frosting and stir in 2 tbsp (30 mL) freshly squeezed lemon juice for zing!


Calories 273, Protein 4.6 g, Carbohydrates 35 g, Fat 13.1 g, Fibre 1.1 g, Sodium 279 mg.
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