I'm on a huge muffin kick lately! I love them for breakfast, especially during the week when we are scrambling to get out the door and don't have alot of time to eat. These ones are especially good. I LOVE lemon pie filling. You can make it homemade, or used the canned stuff like I did. If you like lemon, then you'll for sure love these.
What's your favorite kind of muffin?
Lemon Poppy Seed Muffins with Lemon Filling (click here to print recipe)
What you need:
2/3 cup sugar
grated zest from 1 large lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon vanilla extract
juice from 1 large lemon
1/2 cup butter, melted and cooled
2 tablespoons poppy seeds
1- 1 1/2 cups lemon pie filling
Preheat oven to 400 degrees. Line the muffin tin with 12 paper muffin cups.
In a large bowl, mix together the sugar and lemon zest. Stir in the flour, baking powder, baking soda and salt and combine well.
In a separate bowl, mix together the sour cream, eggs, vanilla, lemon juice and melted butter until well combined. Pour wet mixture into the bowl with the dry mixture and add poppy seeds. Stir well until just combined. Divide mixture evenly between the 12 muffin cups. Bake for 18-20 minutes until toothpick inserted comes out clean.. Remove from oven and cool on a wire rack.
When the muffins are cooled, use a tomato corer or other small utensil and scoop out 3/4 of the way down the center of each muffin. (You will want a hole about as round as a penny.) Fill a plastic bag or piping bag with the lemon pie filling. Snip off the corner and pipe the pie filling in the center of each muffin.
Recipe slightly adapted from: Brown Eyed Baker
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On the blog... one year ago: Southwest Chicken Coleslaw
Two years ago: Minnesota Wild Rice Hotdish
This recipe is shared at these blogs: Freedom Fridays at Love Bakes Good Cakes, Weekend Potluck at The Better Baker, Strut Your Stuff at Six Sisters Stuff,