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Strawberry Lemon Poppy Seed Muffins
5 from 3 votes

Strawberry Lemon Poppy Seed Muffins

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 12
Course: Bread
Cuisine: American

Ingredients

  • ⅔ cup white sugar of
  • lemon chopped, zest of one
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • lemon juice of one
  • 2 egg
  • 1 tsp vanilla extract
  • ½ cup butter softened, unsalted
  • 2 tbsp poppy seeds
  • 1 cup strawberry diced (divided, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
  2. Rub the sugar with the chopped lemon zest in a bowl with your fingertips until the sugar is moist and the lemon fragrance is strong.
  3. Mix the flour, baking powder, baking soda, and salt until well combined.
  4. Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar in a bowl with a hand mixer until creamy and smooth.
  5. Slowly combine the flour mixture with the sour cream mixture.
  6. Add the poppy seeds and mix well.
  7. Add most of the strawberries and gently mix until well combined.
  8. Scoop the batter evenly into the muffin cups in the tray.
  9. Sprinkle the tops of the muffins evenly with the remaining diced strawberries. 
  10. Place into the oven and cook for 16-18 minutes or until a tester inserted in the center comes out clean.
  11. Let the muffins cool on a cooling wire rack before serving. Enjoy.