Sour Cream Muffins

Time 35 minutes
Yields Makes 14 muffins.
Sour Cream Muffins
(Kirk McKoy / Los Angeles Times)

Heat the oven to 375 degrees. Spray 3 (6-cup) nonstick muffin pans with nonstick cooking spray. Set aside.


Stir together the flour, baking powder and salt in a bowl. Set aside.


Cream together the butter and sugar. Beat in the egg substitute and vanilla.


Stir together the sour cream and baking soda.


Stir the flour mixture and sour cream mixture into the butter and sugar. Mix the ingredients just until they’re blended. Do not overbeat.


Fill the muffin cups halfway with batter. Spoon about 1 teaspoon lemon curd into the center of each muffin cup then divide the remaining batter among the muffin cups, covering the lemon curd. Sprinkle each muffin with poppy seeds. Bake the muffins until a toothpick inserted in the middle comes out clean, 15 to 20 minutes.

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