Lemon Oatmeal Poppy Seed Muffins
Brighten your mornings with these Lemon Oatmeal Poppy Seed Muffins, a delightful blend of tangy citrus and wholesome oats. Infused with the zesty flavor of fresh lemon juice and zest, these muffins are made extra hearty with old-fashioned rolled oats softened in creamy buttermilk. The poppy seeds add a charming crunch, while a touch of vanilla rounds out the flavors. Quick to prepare in just 15 minutes and baked to golden perfection, these soft, moist muffins are perfect for breakfast, brunch, or an on-the-go snack. Enjoy them fresh out of the oven or store leftovers for a treat that stays delicious for days. Indulge in the perfect balance of healthful and indulgent with these easy lemon muffins!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons poppy seeds
- 2 teaspoons lemon zest
- 0.25 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
In a separate small bowl, whisk together the melted butter, egg, vanilla extract, and fresh lemon juice.
Add the wet ingredients to the bowl with the soaked oats and mix gently to combine.
Pour the wet mixture into the dry ingredients. Stir together until just combined, being careful not to overmix. The batter will be slightly lumpy, which is normal.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 116.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 647 mg | 50% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
