Lemon Poppy Seed Muffins
Deliciously moist and tangy lemon poppy seed muffins, perfect for breakfast or a snack.
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Ingredients
Yields 12 muffins
- (1 1/2 cups) all-purpose flour
- (1/2 cups) granulated sugar
- (1 tablespoon) poppy seeds
- (2 teaspoons) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1/2 cups) unsalted butter, melted
- (2) large eggs
- (1/2 cups) buttermilk
- (1 tablespoon) lemon zest
- (1/4 cups) fresh lemon juice
- (1 teaspoon) vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a muffin tin with paper liners.
- 2
In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon poppy seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk together until well combined.
- 3
In another bowl, whisk together 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup buttermilk, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
- 5
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 7
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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