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Freshly baked lemon poppy seed muffins on a cooling rack

Lemon Poppy Seed Muffins

Delightful muffins with tangy lemon flavor and crunchy poppy seeds, perfect for any occasion.
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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: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups buttermilk Can be substituted with almond or soy milk.
  • 0.25 cups vegetable oil
  • 1 large egg
  • 2 tablespoons lemon juice
  • Zest of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly with oil.
  2. In a large bowl, whisk together the all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the buttermilk, vegetable oil, egg, lemon juice, and lemon zest until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Fill each muffin cup about two-thirds full to allow room for rising.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, avoid over-mixing to prevent dense muffins. Store in an airtight container for up to 3 days or refrigerate for a week. Freeze for up to 3 months.