Lemon Poppy Seed Muffins: A Citrusy Breakfast Delight!
These Lemon Poppy Seed Muffins are a perfect blend of zesty lemon flavor and delicate poppy seeds. Soft and moist, they're great for breakfast or a midday snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest finely grated
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs
- 1 cup buttermilk room temperature
- 0.5 cup unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For a more intense lemon flavor, add an extra teaspoon of lemon zest.