Description
These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons poppy seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup sugar
- ⅓ cup butter, melted
- 1 egg, lightly beaten
- 1 egg yolk, beaten
- ⅔ cup sour cream
- ¾ teaspoon vanilla extract
- ½ teaspoon lemon peel
- ¼ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups
- or line with paper muffin liners.
- Stir flour
- poppy seeds
- baking powder
- and baking soda together in a bowl.
- Cream the sugar and butter together in a large bowl. Add the whole egg
- then the egg yolk
- allowing each to blend into the butter mixture before adding the next.
- Stir sour cream
- vanilla
- lemon peel
- and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups
- filling each cup about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed
- about 15 minutes. Cool for 5 minutes before removing to wire racks.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12