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Lemon Poppy Seed Muffin Recipe

American · Baked goods · 35 min total

These tender, bakery-style lemon poppy seed muffins are bursting with bright citrus flavor and a delicate crunch from poppy seeds. Perfect for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tablespoons lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; batter will be lumpy.
5. Divide batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Optional: For extra lemon flavor, brush tops with lemon glaze (1 cup powdered sugar mixed with 2 tablespoons lemon juice) while still warm.

Tips

• For best results, use fresh lemon juice and zest.
• Store muffins in an airtight container at room temperature for up to 3 days.
• Muffins can be frozen for up to 3 months; thaw at room temperature.

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