• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Sour Cream Muffins with Lemon and Poppy Seeds

April 4, 2011 | Breads, Breakfast,

I have been really trying to limit less than complex carbs and sugars in my diet, but every once in awhile you need to bake something sweet. These muffins are actually not overly sweet, and I substituted some whole wheat flour for some of the white flour. You can omit the poppy seeds if you don’t like picking them out of your teeth, and you could add a cup of blueberries instead. The lemon flavor is mild, so if you want more lemon zing, add the zest of a second lemon to the batter.

Sour Cream Muffins with Lemon and Poppy Seeds
Prep time
Cook time
Total time
Recipe type: Breads
Serves: 18
  • 1½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • 1 lemon, zested and juiced
  • ½ cup butter, melted
  • 2 large eggs, beaten
  • 1¼ cups sour cream (full fat is best)
  • ½ cup half and half
  1. Spray muffin tins with cooking spray and set aside.
  2. Combine flours, sugar, salt, soda, baking powder, poppy seeds and lemon zest in a large bowl and stir to combine.
  3. In a small bowl, stir together lemon juice, eggs, sour cream and half and half, then pour into the dry ingredients and stir just until combined.
  4. Spoon batter evenly between 18 muffins and bake at 350 degrees for 20-25 minutes, just until a toothpick inserted in the center comes out clean.
<em>If desired, omit poppy seeds and stir in 1 cup blueberries at the end.</em>


5 Responses | TrackBack URL | Comments Feed

  1. Excellent muffins!

    I am glad to leave an award for you in my blog.




  2. Those look “spring-y” and delicious!


  3. Made these muffins this morning — very easy and batter is nice and moist! The muffins are fabulous — I will make them again!


Leave a Reply

Rate this recipe:  

Restaurant Reviews

  • izakaya den
  • atticus BLT
  • kitchen denver sauteed greens with garlic
  • session kitchen denver dining room
  • dining out tip
  • capital grille denver
  • native foods denver vegan tofu rice bowl-1

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele

Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter

Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected