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Moist Lemon Poppy Seed Muffins

moist lemon poppy seed muffins - featured image

These moist lemon poppy seed muffins combine bright lemon zest with the subtle crunch of poppy seeds for a tender, zesty treat perfect for breakfast or snacks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (75g) unsalted butter, melted
  • 3/4 cup (180ml) buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a medium bowl, whisk granulated sugar with melted unsalted butter until smooth. Add eggs, buttermilk, fresh lemon zest, fresh lemon juice, and vanilla extract. Whisk until well combined.
  4. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula just until combined; batter should be slightly lumpy.
  5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 18-22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Use fresh lemon zest for best flavor. Room temperature eggs and slightly warmed buttermilk help the batter mix better and rise evenly. If muffins look pale but are done, broil for 1-2 minutes for a golden crust. Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

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