Description
Tender and easy lemon poppy seed muffins that deliver sunshine in every bite with a light crumb and bright flavor.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 20 g (2 tbsp) poppy seeds
- Zest of 2 lemons (about 2 tbsp)
- 30 ml (2 tbsp) lemon juice
- 120 ml (½ cup) neutral oil or 113 g (1 stick) melted unsalted butter
- 240 ml (1 cup) buttermilk
- 2 large eggs (room temperature)
- 5 ml (1 tsp) vanilla extract
- 120 g (1 cup) confectioners’ sugar (for glaze)
- 15–30 ml (1–2 tbsp) lemon juice (for glaze)
Instructions
- Preheat the oven to 190°C (375°F) and prepare a muffin tin with liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Grate the lemon zest into the oil and sugar; mix for 20-30 seconds.
- Whisk in the eggs, buttermilk, lemon juice, and vanilla until smooth.
- Fold the wet ingredients into the dry until just combined.
- Fill each muffin cup 2/3 to 3/4 full and bake for 18–22 minutes.
- Cool for 5 minutes, then glaze with a mixture of confectioners’ sugar and lemon juice.
Notes
For longer-lasting tenderness, opt for oil over butter. Store in an airtight container with a paper towel to absorb excess moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 17g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg