Ingredients
Scale
- 2 cups freshly milled soft white wheat flour (260 g)
- 2 tablespoons poppy seeds (18 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar (150 g)
- 2 large eggs
- 1/2 cup butter melted
- 1 cup milk (230 ml)
- 1/4 cup sour cream or plain yogurt (60 g)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (60 ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the freshly milled flour, poppy seeds, baking powder, baking soda, and salt; whisk together.
- In another bowl, whisk the granulated sugar and eggs together until the mixture is slightly thickened and smooth.
- Add the melted butter, milk, sour cream, lemon zest, lemon juice, and vanilla extract to the egg mixture; whisk until well combined.
- Carefully pour the wet ingredients into the dry ingredients and fold them together gently until just mixed. Avoid overmixing. Allow the batter to rest for 5 to 10 minutes.
- Evenly distribute the batter into the prepared muffin cups, filling them about three-quarters full.
- Bake for 16 to 20 minutes, or until the muffins are set on top and a toothpick inserted comes out with a few moist crumbs attached.
- Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
For added flavor, consider using fresh lemon zest and juice from organic lemons.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
These muffins freeze well; place them in a freezer-safe bag for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.