Lemon Poppy Seed Muffin
Brighten your morning with these irresistibly fluffy Lemon Poppy Seed Muffins, a perfect harmony of zesty citrus and nutty poppy seeds. Bursting with the fresh flavor of lemon zest and juice, these tender muffins are made with buttermilk for an extra moist crumb that melts in your mouth. Easy to whip up in just 15 minutes of prep time, they’re baked to golden perfection in under 20 minutes. With a light drizzle of vanilla and a delicate crunch from poppy seeds, these muffins are the ultimate combination of sweet and tangy. Perfect for breakfast, brunch, or an on-the-go snack, they’re sure to be a crowd-pleaser. Store extras for up to three days or freeze them for a ready-to-go treat anytime. Perfect keywords: lemon muffins, poppy seed muffins recipe, easy breakfast muffins, moist lemon muffins.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 tablespoons Poppy seeds
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 tablespoon Lemon zest
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Buttermilk
- 2 tablespoons Freshly squeezed lemon juice
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined.
In a separate medium-sized bowl, whisk together the melted butter, buttermilk, lemon juice, eggs, and vanilla extract until smooth and fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula or wooden spoon, being careful not to overmix. The batter should be slightly lumpy but combined.
Divide the batter evenly among the prepared 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 allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 161.5 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 599 mg | 46% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 853 mg | 18% | |
*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.
