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Lemon Poppy Seed Muffins

These delightful lemon poppy seed muffins combine zesty lemon flavor with crunchy poppy seeds, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 1 cups buttermilk should be at room temperature
  • 2 large eggs should be at room temperature
  • 2 tablespoons lemon zest fresh is best
  • 1 teaspoon vanilla extract
  • 0.25 cups lemon juice freshly squeezed

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with grease or paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, poppy seeds, baking powder, and salt, mixing well.
  3. In another bowl, whisk together the melted butter, buttermilk, eggs, lemon zest, vanilla extract, and lemon juice until smooth.
  4. Gradually add the wet mixture to the dry mixture and stir gently until just combined, avoiding overmixing.
  5. Fill each muffin cup about two-thirds full with the batter.
Baking
  1. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow them to cool in the tin for about five minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage. For a special touch, drizzle with lemon glaze or dust with powdered sugar.