Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Yield: 16
Ingredients: 2 ½ cupsPamela’s Artisan Flour; ¾ cup granulated sugar; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp xanthum gum; 3 tbsp poppy seeds; ½ cup butter, melted; 2 large eggs, room temp; ¼ cup sour cream; 2 tsp vanilla extract; 4 tbsp lemon zest; 4 tbsp lemon juice; 1 cup coconut milk (or any milk)

on Jun 11 2025

Serving Size 16

Ingredients

2 ½ cupsPamela’s Artisan Flour
¾ cup granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp xanthum gum
3 tbsp poppy seeds
½ cup butter, melted
2 large eggs, room temp
¼ cup sour cream
2 tsp vanilla extract
4 tbsp lemon zest
4 tbsp lemon juice
1 cup coconut milk (or any milk)

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In another bowl, mix together the melted butter, eggs, sour cream, vanilla extract, lemon zest, lemon juice, and milk. Pour the wet mixture into the dry and use a rubber spatula to combine.
Cover the bowl with plastic wrap and rest at room temperature for 1 hour. Preheat the oven to 350F.
Fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping. That hour of rest helped fluff up the batter for a taller rise in the oven, so we don’t want it to deflate!
Bake for 18 minutes. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for another 15-20 minutes. Sprinkle with more poppy seeds if desired and dig in while they’re still warm!

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Ingredients

Directions

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