Lemon Poppy Seed Muffins

March 15, 2023

homemade lemon poppy seed muffins with a bite

easy

Little muffins of sunshine that are the perfect balance between tangy and sweet, these Lemon Poppy Seed Muffins guarantee soft and moist muffins that will leave you reaching for seconds (and maybe even thirds!).

What are Lemon Poppy Seed Muffins?

Lemon poppy seed muffins are zesty, delightful treats that can turn any ordinary morning into a burst of citrusy sunshine! They’re moist, fluffy muffins infused with the tangy essence of lemons and studded with crunchy little poppy seeds. These muffins strike the perfect balance between bright, refreshing flavors and a touch of indulgence.

homemade lemon poppy seed muffins with a bite in a basket

Ingredients for Lemon Poppy Seed Muffins

These muffins only call for 12 ingredients! To whip up a batch of these heavenly muffins, you’ll need:

– Granulated Sugar

– Lemon Zest

– Unsalted Butter

– Eggs

– All-Purpose Flour

– Baking Powder

– Baking Soda

– Salt

– Poppy Seeds

– Lemon Juice

– Buttermilk

– Vanilla Extract

stack of homemade lemon poppy seed muffins in a basket

Tips for the Best Lemon Poppy Seed Muffins

– Freshness is Key: Use fresh lemons for the zest and juice. The zingy aroma and vibrant flavor will make all the difference!

– Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense muffins, and we want them light and fluffy.

– Adding in the Poppy Seeds: To achieve that perfect poppy seed distribution, toss the seeds in with the flour and other dry ingredients before adding them to the batter. This helps prevent clumping and ensures even distribution.

No Reviews

Ingredients

Adjust Servings

	¾ cup Granulated Sugar
	1 tbsp Lemon Zest
	½ cup Unsalted Butter
	2 Eggs
	1 cup All-Purpose Flour
	½ tsp Baking Powder
	¼ tsp Baking Soda
	¼ tsp Salt
	1 tbsp Poppy Seeds
	1 ½ tsp Lemon Juice
	½ cup Buttermilk
	½ tsp Vanilla Extract

Directions

Preheat Oven

Preheat the oven to 375°F. Line a muffin tin with paper liners or grease with cooking spray.

Mark as complete

Cream the Butter & Sugar

In a small bowl, combine the sugar and lemon zest, massaging the lemon zest into the sugar. Using a stand mixer fitted with the paddle attachment, cream together the unsalted butter and lemon zest sugar mixture until light and fluffy.

Mark as complete

Add the Eggs

Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.

Mark as complete

Prepare Dry & Wet Ingredients

In a separate medium bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside. In another medium bowl, combine the lemon juice, buttermilk, and vanilla extract. Set aside.

Mark as complete

Add Dry & Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Mix until just combined, being careful not to overmix, the batter should be smooth and well combined.

Mark as complete

Bake the Muffins

Using a 2 oz ice cream scoop, add muffin batter into the lined tray. Bake at 375ºF for 15-20 minutes or until crispy and golden on the outside with a toothpick coming out clean. Allow muffins to cool 10-15 minutes before serving. Remove the muffins from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely and dust with powdered sugar if desired.

Mark as complete