Beginner Gourmet: Lemon Poppyseed Muffins

There are certain types of recipes that I keep in my back pocket for clutch baking situations. These recipes need to be simple and use ingredients that 90 percent of people will have on hand. A solid muffin recipe is at the top of my must-have list and lemon poppyseed muffins are always a big hit (just ask my colleagues who got a taste).

The method to making muffins is the same as making banana walnut bread or any other quickbread. Just be careful to only mix until fully incorporated and you’ll have perfect muffins every time.


2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 – 8 oz. container sour cream
3 tbs. lemon juice
1 tbs. lemon zest
2 tbs. poppyseeds

Preheat oven to 350 degrees. Line a 12-cup muffin tin or spray with nonstick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of standing mixer fitted with a paddle attachment cream the butter and sugar until will combined and fluffy. Beat in the eggs until incorporated. Add the sour cream, lemon juice and zest and mix until evenly combined, scraping the sides of the bowl as necessary.

With the mixer on low, slowly add the dry ingredients and mix until barely combined. Add the poppyseeds and continue to mix until evenly distributed.

Divide the batter evenly into the muffin cups. They should be about 3/4 of the way full. Bake for 26-28 minutes.