Rating: 4 stars 4.2
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

    Advertisement
  • 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.

Nutrition Facts

186 calories; protein 2.8g; carbohydrates 23.9g; fat 8.9g; cholesterol 49.9mg; sodium 122.1mg. Full Nutrition
Advertisement