Description
These Lemon Poppyseed Muffins are moist, fluffy, and bursting with bright lemon flavor and a delightful crunch from poppy seeds. Perfect for breakfast or a light snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 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 pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes