Babs' Lemon Poppy Seed Muffins

Babs' Lemon Poppy Seed Muffins


"These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe."

Ingredients 35 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
  3. Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.
  4. Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.
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Reviews 4

  1. 6 Ratings


Like another user, I also skipped the additional egg yolk. I also doubled the amount of lemon extract because I didn't think the lemon was strong enough, and added more poppyseeds and sprinkle more of sugar. But this recipe was a great starting point for me because I had never made them before :)


Muffins with a very nice texture. I didn't have the lemon extract, used lemon juice instead. To add a bit more lemon taste I brushed the top with lemon juice combined with powder sugar and that did the trick for me. Will definitely bake these again!


These muffins were good, but they tasted a little "eggy" to us. They had a nice lemon flavor, just enough poppy seeds, and were moist and tender, all very good things. One thing I wasn't crazy about was the size (personal preference thing) and the fact that the tops of the muffins didn't brown very nicely. If I make again, I'll fill the muffins cups up a little more and eliminate the single egg yolk, going with just one egg. Might even trying adding a little glaze to the top.