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Breads

Lemon-Poppy Seed Muffins

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Lemon-Poppy Seed Muffins recipe
photo by:
kraft
Poppy seed adds a touch of crunch to these homemade lemony muffins. Enjoy them for breakfast or as a snack.
time
prep:
15 min
total:
35 min
servings
total:
1 doz. or 12 servings, one muffin each
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What You Need

1-1/2
cups flour
1/2
cup sugar
2
Tbsp. poppy seed
1
tsp. CALUMET Baking Powder
1/4
tsp. baking soda
1/4
tsp. salt
2
 eggs
1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup (1/2 stick) butter, melted
1
Tbsp. grated lemon zest
2
Tbsp. lemon juice
1/2
tsp. vanilla

Make It

PREHEAT oven to 350°F. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.

SPOON batter evenly into 12 greased medium muffin cups, filling each cup two-thirds full.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.

Kraft Kitchens Tips

Storage Know-How
Freeze any leftover muffins for later enjoyment. Place cooled muffins in a resealable freezer-style plastic bag; seal bag and freeze for up to 6 months. Thaw at room temperature before serving. To serve warm, microwave on HIGH 5 to 10 sec. or just until warmed.
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