Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons poppy seeds
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.67 cups sugar
• 0.33 cups butter , melted
• 1 egg , lightly beaten
• 1 egg yolk , beaten
• 0.67 cups sour cream
• 0.75 teaspoons vanilla extract
• 0.5 teaspoons lemon peel
• 0.25 teaspoons lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition per serving