Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are soft, lightly tangy, and dotted with poppy seeds, making them a bright and cozy breakfast option.
Ingredients
Dry Ingredients
- 2 cups all purpose flour Fluff it first to avoid packing too much.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar Can use brown sugar, but it will mute the lemon flavor.
- 2 tablespoons poppy seeds
- Zest of 2 lemons lemon zest Zest brings the real lemon aroma.
Wet Ingredients
- 2 large eggs Room temperature is ideal.
- 1 cup buttermilk or milk For buttermilk, mix 1 tablespoon lemon juice into 1 cup milk.
- 1/2 cup melted butter, cooled slightly Butter adds classic muffin taste.
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Preparation
- Heat your oven to 425 F (218 C) and line your muffin pan.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, sugar, poppy seeds, and lemon zest.
- In another bowl, whisk together the wet ingredients: eggs, buttermilk, melted butter, lemon juice, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick and a bit lumpy.
- Scoop the batter into the liners, filling each about three quarters full. Optionally, sprinkle a little sugar on top.
Baking
- Bake the muffins at 425 F (218 C) for 5 minutes, then lower the oven temperature to 350 F (177 C) without opening the door.
- Continue to bake for an additional 13 to 16 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before moving the muffins to a rack.
- Optionally, for a glaze, mix 3/4 cup powdered sugar with 1 to 2 tablespoons lemon juice and drizzle after the muffins have cooled.
Notes
Muffins can be stored at room temperature for 2 days, then refrigerated. They can also be frozen for up to 2 months.