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Lemon Poppyseed Muffins

Delightful lemon poppyseed muffins that are perfect for breakfast or as a snack, combining zesty lemon flavor and crunchy poppy seeds.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 2 large eggs
  • 1 cups buttermilk (or milk with 1 tablespoon vinegar)
  • 1 pieces zest of 1 lemon
  • 2 tablespoons lemon juice
  • 0.5 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, combine the melted butter, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
  5. Spoon the batter into the prepared muffin tins, filling each cup about ¾ full.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be served warm with butter or lemon tea. For extra flavor, consider adding more lemon zest. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for 2-3 months.