I don’t hang out in coffeeshops much anymore now that I’m a work at home mom, but that shouldn’t mean that I can’t enjoy a fluffy and tart coffeeshop-sized lemon poppyseed muffin with my caffeine fix!
I can never make a normal-sized muffin last for a full cup of coffee, especially now that I have at least one little person requesting bite after bite (because whatever I’m eating always looks tastier than what they’re eating – even if it came out of the exact same batch). I was so excited to spot this jumbo-sized muffin pan and knew immediately which recipe we were going to try first.
(Of course, we’re going to have to make every kind of muffin under the sun in jumbo-sized because I have to get the full value out of my new pan…)
These lemon poppyseed muffins are moist and hit that perfect tart note without going over the top into sour-ville. They taste great with a bit of butter or jam, but thanks to the sour cream and melted butter in the batter – you don’t actually need anything on them.
This lemon poppyseed muffin recipe is pure indulgence and the kids can help with every step of the process – from grating the lemon, to rubbing the lemon zest into the sugar (my daughter’s favorite), juicing the lemon, measuring out the ingredients, and of course – whisking it all together! I love making muffin recipes with kids because the recipes are pretty fail-proof, and you don’t need a mixer – lumps are actually fine in the batter (and will get cooked out in the oven).
How to Make Lemon Poppyseed Muffins
First, assemble your ingredients:
- 2/3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted and cooled
- 2 Tablespoons poppy seeds
Let the eggs get to room temperature and the melted butter cool as you prepare your baking pan. I used a jumbo muffin pan and simply use the jumbo liners (you can also buy jumbo silicone liners if you’d prefer something reusable.)
Preheat the oven to 400F.
Place the sugar in a large bowl and zest the lemon over it. Set lemon aside.
Rub the lemon zest into the sugar until the sugar is moist and fragrant from the lemon. Add flour, baking soda, baking powder, and salt and stir well.
Make a well in the dry ingredients and add in the sour cream, eggs, vanilla, and melted butter.
Cut the lemon in half and squeeze the juice into the wet ingredients. First incorporate the wet ingredients together, and then whisk in the dry ingredients until it forms a batter (a few lumps are okay as long ash the baking powder and baking soda were fully mixed into the dry ingredients earlier).
Add the poppyseeds and then portion out the batter into the muffin liners.
Bake for 22-25 minutes until an inserted toothpick comes out clean.
Grab your free printable recipe for these copycat lemon poppyseed muffins here:
What’s your favourite coffeeshop indulgence?