Babs' Lemon Poppy Seed Muffins

Babs' Lemon Poppy Seed Muffins

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"These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe."
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35 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 m...

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 ...

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...

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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