Lemon Poppy Seed Muffins
Recipe: https://recipestripper.com/recipes/39817368-5390-485e-9707-3a6ba25677f7
Original source: https://www.tasteofhome.com/recipes/lemony-poppy-seed-muffins/
Recipe image: https://www.tasteofhome.com/wp-content/uploads/2024/08/Lemon-Poppy-Seed-Muffins_EXPS_TOHVP24_40131_LC_08_14_2.jpg

Temptingly tangy, fluffy and easy to make for bakers of all skill levels, these zesty lemon poppy seed muffins are the perfect way for lemon lovers to start their day.
Yield: 6 jumbo muffins
Prep time: PT25M
Cook time: PT20M
Total time: PT45M

Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 3/4 cup sour cream
- 1/4 cup lemon juice
- 3 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds

Instructions
1. Preheat the oven to 375°F. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon extract, vanilla extract and lemon zest.
2. In a second bowl, whisk the flour, baking powder, baking soda and salt.
3. Gradually add the flour mixture to the creamed mixture just until moistened. Gently fold in the poppy seeds. Editor's Tip: Don't overmix the batter! Mix the ingredients until just combined to prevent dense muffins.
4. Grease a muffin tin. Pour the batter evenly between the wells. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Remove to a wire rack, and serve warm. Editor's Tip: You can make a dozen regular-sized muffins as shown here or use a jumbo-sized muffin tin to make six larger muffins as directed on the recipe card.