Strawberry Lemon Poppy Seed Muffins

Strawberry Lemon Poppy Seed Muffins

by Pam on September 18, 2014

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!

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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Strawberry Lemon Poppy Seed Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 16-18 minutes



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)

Directions:

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.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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