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Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/2 tablespoons Poppy seeds
- 1/2 cup Unsalted butter, melted
- 1 cup White granulated sugar
- 2 Large eggs, room temperature
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Lemon zest (from 2 large lemons or 4 small lemons)
- 1 tablespoon Lemon juice
- 1/4 cup Sour cream (or Greek yogurt), room temperature
- 1/2 cup Milk, room temperature
- 4 ounces Cream cheese, room temperature
- 2 tablespoons White granulated sugar (for filling)
- 1 teaspoon Milk (for filling)
- 1 teaspoon All-purpose flour (for filling)
- 1 teaspoon Pure vanilla extract (for filling)
- 1 tablespoon Lemon zest (for topping)
- 1/4 cup White granulated sugar (for topping)
Instructions
- Mix dry ingredients in a medium bowl and set aside.
- In a large bowl, combine wet ingredients and whisk until just combined.
- Gently incorporate dry ingredients into wet mixture without overmixing.
- Prepare cream cheese filling and transfer to piping bag.
- Mix lemon zest with sugar for topping.
- Preheat oven to 425°F, fill muffin liners with batter, and add cream cheese filling.
- Sprinkle lemon sugar topping on muffins.
- Bake at 425°F for 8 minutes, then lower temperature to 350°F and bake for another 6-8 minutes.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
Notes
Room temperature ingredients ensure a smooth batter.
Avoid overmixing to keep muffins tender.
Letting the batter rest is key for the perfect rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40