Lemon Poppy Seed Muffins
Bright and zesty lemon poppy seed muffins with a tender crumb and a delicate crunch, perfect for breakfast or a light snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat the eggs and then whisk in buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra burst of lemon flavor, drizzle a simple lemon glaze made with powdered sugar and fresh lemon juice over the cooled muffins.
Find it online: https://seasonedrecipe.com/lemon-poppy-seed-muffins/