Description
Lemon Poppy Seed Muffins are a delightful and refreshing treat, perfect for breakfast or a snack. They are light, fluffy, and bursting with citrus flavor.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and lemon juice, starting and ending with the dry ingredients.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, you can add a lemon glaze on top.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute almond milk for buttermilk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Poppy Seed Muffins, breakfast muffins, citrus muffins, baking recipes