Lemon Poppy Seed Muffins

Prep Time: 15 min
Cook Time: 20 min
Yield: 12

These light and fluffy muffins are made with Eggland's Best eggs, sour cream, and a touch of honey for sweetness. Infused with fresh lemon zest and juice, they’re perfectly balanced with poppy seeds for a delightful crunch. Packed with protein, healthy fats, and vitamin C, these muffins offer a tasty boost to your day!

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Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

2 large Eggland's Best eggs, room temperature

1/4 cup vegetable oil

1/3 cup granulated sugar

2 teaspoons poppy seeds

¾ cup sour cream

¼ cup whole milk

Zest of 2 lemons

2 tablespoons freshly squeezed lemon juice

½ teaspoon vanilla extract

1 tablespoon honey

Pro tip: These Lemon Poppy Seed Muffins can be made ahead and stored for up to 3 days at room temperature or frozen for a month.

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Preparation

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
Combine the flour, poppy seeds, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to ensure even distribution of dry ingredients.
In a separate bowl, beat the Eggland's Best eggs until lightly frothy. Add the sour cream, sugar, almond milk, vegetable oil, lemon zest, lemon juice, and vanilla extract. Stir until everything is fully incorporated.
Gradually add dry ingredients into the wet ingredients and mix gently. Be careful not to overmix the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18 - 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Information per Serving
Serving Size	1
Calories	220
Fat	1g
Saturated Fat	1g
Cholesterol	35mg
Sodium	180mg
Carbohydrates	30g
Dietary Fiber	1g
Protein	3g