Babs' Lemon Poppy Seed Muffins Recipe -
Babs' Lemon Poppy Seed Muffins Recipe
  • READY IN 35 mins

Babs' Lemon Poppy Seed Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Sep 15, 2013

Like another user, I also skipped the additional egg yolk. I also doubled the amount of lemon extract because I didn't think the lemon was strong enough, and added more poppyseeds and sprinkle more of sugar. But this recipe was a great starting point for me because I had never made them before :)

Feb 25, 2014

Muffins with a very nice texture. I didn't have the lemon extract, used lemon juice instead. To add a bit more lemon taste I brushed the top with lemon juice combined with powder sugar and that did the trick for me. Will definitely bake these again!


6 Ratings

Aug 12, 2013

These muffins were good, but they tasted a little "eggy" to us. They had a nice lemon flavor, just enough poppy seeds, and were moist and tender, all very good things. One thing I wasn't crazy about was the size (personal preference thing) and the fact that the tops of the muffins didn't brown very nicely. If I make again, I'll fill the muffins cups up a little more and eliminate the single egg yolk, going with just one egg. Might even trying adding a little glaze to the top.

Mar 15, 2014

These came out much more dense than I was looking for and I like more lemon flavor, these were bland. I won't make this recipe again.


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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