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Heavenly Lemon Poppy Seed Muffins

These Heavenly Lemon Poppy Seed Muffins are a delightful combination of zesty lemon and crunchy poppy seeds, perfect for brightening up your morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1 cup buttermilk (or regular milk with a splash of vinegar)
  • ½ cup vegetable oil
  • 2 tablespoons lemon zest that's the peel, not the fruit!
  • ¼ cup fresh lemon juice
Additions
  • 2 tablespoons poppy seeds
  • Optional: Lemon glaze for drizzling Made from powdered sugar and fresh lemon juice.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare a muffin tin with liners or a light spray of non-stick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: eggs, buttermilk, oil, lemon zest, and lemon juice. Whisk until smooth.
  4. Gradually pour the wet mix into the dry, stirring gently until just combined. Don’t overmix.
  5. Fold in the poppy seeds.
  6. Scoop the batter into your prepared muffin tin, filling each cup about ¾ full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  2. Let them cool in the tin for about 5 minutes, then transfer to a wire rack.
  3. Optional: Drizzle with lemon glaze.

Notes

For an extra lemony kick, add a bit of lemon extract to the wet ingredients. Store muffins in an airtight container at room temperature for a couple of days, or freeze them for up to three months.