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Strawberry Lemon Poppy Seed Muffins

Strawberry Lemon Poppy Seed Muffins

I am thankful I am feeling better today. Since my kids were so great yesterday, while I was dealing with a terrible headache, I decided to surprise them with muffins as their after school snack today. They came home to these delicious muffins and they gobbled up two each. They said words like “best ever”, “so moist they melt in my mouth”, and “snacks don’t get better than these muffins”. I’ll take that to mean they are blog worthy. Simple to make, smells great while they bake, puts a huge smile on my kids faces, and taste fantastic. Can’t beat that!

Strawberry Lemon Poppy Seed Muffins

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Rub the sugar with the chopped lemon zest together in a bowl with your fingertips until the sugar is moist and the lemon fragrance strong. Mix the flour, baking powder, baking soda, and salt together until well combined.

Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well. Add most of the strawberries and gently mix until well combined. Scoop the batter evenly into the muffin cups in the tray. Sprinkle the tops of the muffins evenly with the remaining diced strawberries.

Strawberry Lemon Poppy Seed Muffins

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.

Strawberry Lemon Poppy Seed Muffins

 

Strawberry Lemon Poppy Seed Muffins

Strawberry Lemon Poppy Seed Muffins

Prep Time: 10 minutes
Servings: 12

Ingredients

  • 2/3 cup of white sugar
  • Zest of one lemon chopped
  • 2 cups of flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of sour cream
  • Juice of one lemon
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup of unsalted butter softened
  • 2 tbsp poppy seeds
  • 1 cup fresh strawberries diced (divided)

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
  • Rub the sugar with the chopped lemon zest together in a bowl with your fingertips until the sugar is moist and the lemon fragrance strong. Mix the flour, baking powder, baking soda, and salt together until well combined.
  • Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well. Add most of the strawberries and gently mix until well combined. Scoop the batter evenly into the muffin cups in the tray. Sprinkle the tops of the muffins evenly with the remaining diced strawberries.
  • Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.
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13 Comments

  1. Those look great Pam! I was sorry to also read about your awful headache! I hope you are up and at em’ by now! Do you get migraines?
    xo Kris

  2. Peggy Recker says:

    Those look so good!

  3. With so many strawberries in them, these muffins would have to be great!

  4. Hi Pam:)
    I do hope you are feeling better. Those headaches can sure play a toll on you. How sweet of you to bake the kiddies such gorgeous looking muffins. What a wonderful way to, dare I say, bid Summer fare thee well…

    I think it is so adorable that your children not only enjoyed the muffins but also expressed their enthusiasm. So darn cute!

    Thank you so much for sharing, Pam…Stay well…

  5. These look beautiful and delicious! I’ve never made strawberry muffins before. I think I need to now. Thanks for another yummy recipe, Pam.

  6. sour cream is meant to be included in muffins. i like the addition of strawberries to the lemon-poppy seed combo!

  7. Kim in MD says:

    Headaches are the worst…I’m glad you are feeling better! These muffins look so delicious. I hope your children appreciate what an amazing cook you are, Pam! 🙂

  8. Awww I’m sure they loved coming home to these muffins! I know I would!

  9. 5 stars
    Very delicious and easy to make! Living at over 4k feet, I adjusted the baking temp to 415 and the time to 14/15 minutes. Worked great! I also subbed 1/2 cup of almond flour, and kept all else the same…love the combo of lemon + strawberries + poppy seeds! So fresh and summery! Great recipe!!

    1. Cristina,

      I’m so glad you liked the muffins–thanks for letting me know. Subbing in a bit of almond flour is a terrific idea.

      -Pam