Lemon Poppyseed Muffins

There is a lot to love and a lot to hate about this time of year. This morning, I will tell you about one aspect I love even though I’m dying to go on for a few paragraphs about what drives me nuts!!!

Christmas music tops my “love” list.  I’ve created quite a collection over the years and I love to have it playing in the background as I go about my day.  It has the extraordinary power of creating a calm atmosphere in our home during the normal after-dinner craziness.  I like to turn on all the Christmas lights around the house, turn down the overhead lights and put on a CD.  It just makes everyone chill-out until bedtime!  My own little Christmas miracle!

We have a lot of favorite Christmas CD’s but here are my top few:
2. Harry Connick Jr – Harry for the Holidays (Nobody does “Frosty the Snowman” better and my kids love to dance around to it!)
These muffins have quickly become a new breakfast favorite for our family.  This last time I made them, I added a simple glaze of lemon juice and powdered sugar.  The kids were not in favor of the new addition, but my hubby and I really thought it added a lot of interest to the muffin.  Be your own judge and let me know what you think!

Lemon Poppyseed Muffins

makes 12 muffins
2/3 C sugar
1 lemon, zest and juice
2 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 C sour cream
2 eggs
1 tsp vanilla
1/2 C unsalted butter, melted and cooled
2 Tb poppy seeds
1.  Center a rack in the oven and preheat to 400˚.  Spray or line your muffin tins.
2.  In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is evenly moist and the lemon scent is strong.  Whisk in the flour, baking powder, baking soda, salt and poppy seeds.  In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and butter together. 
3.  Pour the liquid ingredients over the dry ingredients and quickly, but gently stir to blend.  Dont worry about getting every lump out or you will over mix!  Divide the batter evenly among the muffin cups.
4.  Bake for 18 minutes and transfer each muffin to a cooling rack.  If desired, dip each muffin in a mixture of fresh lemon juice and powdered sugar while they are hot.


  1. Anonymous says

    Hi Carole,
    These are fantastic. Thank you!
    I have made them twice since you posted this. I am sure you wouldn’t have wanted a call at 5:30 am when I was stirring these together and I had a question about how much flour to add. Thank goodness you referenced Dorie G…I looked it up. Hello to Don. Betsy Roesler

  2. says

    Love your tree…oh, I miss Marshall sometimes. Your tree makes me miss Marshall. There is a great Holiday Christmas Classic station on itunes for free that we love to listen to also. Happy Christmas time!

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