Créé avec l’IA
Lemon Poppy Seed Muffins
40 min Moyen
Ingrédients
4 Portions
- all-purpose flour2 cups
- white sugar3/4 cup
- poppy seeds1 tablespoon
- baking powder2 teaspoons
- baking soda1/2 teaspoon
- salt1/2 teaspoon
- lemon zestfrom 2 lemons
- lemon juicefrom 2 lemons
- sour cream3/4 cup
- vegetable oil1/3 cup
- large eggs2
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and line a muffin tin with paper liners or grease with non-stick spray.
- 2
In a large bowl, whisk together the all-purpose flour, white sugar, poppy seeds, baking powder, baking soda, and salt.
- 3
Zest the two lemons and add the zest to the dry ingredients. Then, juice the lemons and set the juice aside.
- 4
In a separate bowl, mix together the sour cream, vegetable oil, lemon juice, and eggs until well combined.
- 5
Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
- 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- 7
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
