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Easy Lemon Poppyseed Muffins

Delightful muffins bursting with zesty lemon flavor and crunchy poppyseeds, perfect for breakfast or a snack.
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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: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 0.33 cups vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk until evenly mixed.
  3. In another bowl, whisk together the buttermilk, vegetable oil, egg, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula, being careful not to overmix.
  5. Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Place the tin in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best flavor, use fresh lemon juice and zest. Avoid overmixing the batter for light, fluffy muffins. Feel free to customize with additional flavors like blueberries or nuts. Store in an airtight container for up to 3 days, or freeze for up to a month.