Easy Lemon Poppy Seed Muffins
These Easy Lemon Poppy Seed Muffins offer a perfect balance of zesty lemon freshness and the subtle crunch of poppy seeds, making them a quick and delicious treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ¾ cup (180ml) buttermilk, room temperature (or milk + 1 tbsp vinegar as substitute)
- Zest of 2 medium lemons (about 2 tablespoons)
- 3 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- Optional toppings: turbinado sugar for sprinkling, lemon glaze (powdered sugar mixed with lemon juice)
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, whisk granulated sugar with melted butter until smooth. Add eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently fold with a rubber spatula just until combined. Do not overmix; batter should be a bit lumpy.
- Spoon batter evenly into 12 muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar on top if desired.
- Bake for 18-22 minutes until tops are golden, slightly springy, and a toothpick inserted comes out clean or with a few moist crumbs.
- Let muffins sit in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- Optional: Drizzle cooled muffins with lemon glaze made from powdered sugar and lemon juice.
Notes
Do not overmix the batter to avoid tough muffins. Use fresh lemon zest for best flavor. Room temperature eggs and buttermilk improve texture. Start checking muffins at 18 minutes to prevent overbaking. Let muffins cool completely before glazing to avoid sogginess. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil instead of butter and almond milk plus lemon juice instead of buttermilk.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
Keywords: lemon poppy seed muffins, easy muffins, lemon muffins, breakfast muffins, quick muffins, poppy seed recipe, zesty muffins