Step 1 of 10
Lemon Poppyseed Muffins
Preheat the oven to 425°F.
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Step 2 of 10
Lemon Poppyseed Muffins
Line a 12-cavity muffin pan with muffin/cupcake liners.
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Step 3 of 10
Lemon Poppyseed Muffins
In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes.
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Step 4 of 10
Lemon Poppyseed Muffins
Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, milk, lemon juice, and lemon zest. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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Step 5 of 10
Lemon Poppyseed Muffins
Add the flour, baking powder, baking soda, salt, and poppyseeds to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula as needed, until just combined. Do not over-mix.
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Step 6 of 10
Lemon Poppyseed Muffins
Spoon an even amount of batter into each muffin liner.
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Step 7 of 10
Lemon Poppyseed Muffins
Bake the muffins on middle rack of oven for 5 minutes.
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Step 8 of 10
Lemon Poppyseed Muffins
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
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Step 9 of 10
Lemon Poppyseed Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 10 of 10
Lemon Poppyseed Muffins
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.