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Heavenly Lemon Poppy Seed Muffins

These delicious lemon poppy seed muffins are quick to make and perfect for brightening your mornings with their zesty flavor.
Print Recipe
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
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest Don't skimp on this!
  • 0.5 cups buttermilk
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it generously.
  3. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  4. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
  5. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest.
  6. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix just until combined.
  7. Gently fold in the fresh lemon juice.
  8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Don't skip the lemon zest; it elevates the flavor! If out of buttermilk, mix a tablespoon of vinegar with regular milk and let it sit for 5 minutes. You can add blueberries or cranberries for variation.