Lemon Poppyseed Muffins

by Shawnda on April 13, 2008

in Breakfast,Freezer Friendly,Muffins and Scones

Lemon Poppyseed Muffins

My number 10 scoop is the second-most used gadget in my kitchen, behind my bench scraper. It’s my go to scoop, yielding cookies with a diameter of 6 inches and perfectly uniform muffins. (For cupcakes, I stick to the Number 12 scoop.)

My infatuation for this scoop comes not from gotta-have-that-gadget consumerism but a desire for culinary perfection… and a strong dislike of getting my hands dirty. Every cookie is the same size, every cupcake contains the same amount of batter, and every muffin rises uniformly over the top of the muffin liner. Aesthetics aren’t the only benefit of using a scoop – have you ever made a cupcake cake? Level cupcakes are almost essential for a nice, level palette to decorate.

Lemon-Almond Poppyseed Muffins

So, what’s all this “number 10″ and “number 12″ business about? Scoops are numbered according to how many level scoopfuls it takes to make 1 quart. It would take ten number 10 scoopfuls of any substance to yield 1 quart. 1 quart of Honey-Roasted Peanut Butter Cookie dough = 10 cookies. My poor waist :)

Lemon-Almond Poppyseed MuffinsLemon-Almond Poppyseed MuffinsLemon-Almond Poppyseed MuffinsLemon-Almond Poppyseed Muffins

Lemon Poppy Seed Muffins

Make breakfast special with these moist, lemony muffins studded with poppy seeds.


  • 3/4 cup almonds, chopped
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 2 Tbsp poppy seeds
  • 10 Tbsp unsalted butter, cubed and softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tsp almond extract
  • 1 1/2 cups sour cream


  1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Spread almonds on baking sheet and toast for about 7 minutes, until browning and fragrant. Remove from oven and set aside.
  2. Mix flour, baking powder, baking soda, salt and poppy seeds in medium bowl; set aside.
  3. Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest and almond extract, mixing until just incorporated. Beat in one-half of dry ingredients. Beat in one-third of sour cream. Beat in remaining dry ingredients in two batches, alternating with sour cream, until incorporated. Fold in almonds.
  4. Spray a muffin tin with non-stick spray or line with paper liners. Use a scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes, until a skewer comes out with moist crumbs. Set on wire rack to cool slightly, about 5 minutes.


Yields: 12 muffins

Adapted from Cook's Illustrated

Estimated time: 50 minutes

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