Lemon poppy seed muffins are tender lemon muffins that are so simple to make! These easy lemon poppy seed muffins are made in one bowl with pantry-staple ingredients.
Making homemade lemon poppy seed muffins is so easy! This one-bowl recipe is made with simple ingredients that you probably already have in your kitchen.
The tender muffins make a great breakfast or tasty afternoon snack, and one of the great things about this recipe is that these delicious muffins are baked in a way that helps give the muffins a taller muffin top.
Ingredient notes and substitutions
- Oil: Any neutral oil, like vegetable oil or canola oil, will work.
- Buttermilk: Regular or low-fat buttermilk will work. Or you can make your own buttermilk substitute.
- Fresh lemon juice: I highly recommend using fresh lemon juice. You’ll only need about 1 lemon, and it has fresh lemon flavor that tastes so much better than bottled lemon juice, which can have an off taste to it.
- Vanilla extract: For stronger lemon flavor, use lemon extract instead of vanilla.
- All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate, or you can sift or stir it to break it up, lightly spoon into the measuring cup, and level.
- Coarse sugar: The sugar gives the muffins a bit of texture.
How to make lemon poppy seed muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 425F. Line a 12-cup muffin pan with paper liners.
Step 2: Add the sugar and lemon zest to a large mixing bowl. Mix together, rubbing the lemon zest into the sugar.
Step 3: Stir in the oil until combined.
Step 4: Add the eggs, and mix until combined.
Step 5: Stir in the buttermilk, lemon juice, and vanilla extract.
Step 6: Add the flour, baking powder, baking soda, poppy seeds, and salt. Mix in the dry ingredients into wet ingredients just until combined.
Step 7: Divide muffin batter evenly among the prepared muffin cups.
Step 8: Bake for 5 minutes.
Step 9: Reduce oven temperature to 375F and continue baking for 10-15 minutes, or the muffins are golden brown and until a toothpick inserted in the center comes out with a couple of crumbs.
Step 10: Let the muffins cool in the pan for 10 minutes.
Step 11: Remove to a wire rack to finish cooling.
Recipe Tips!
- Paper muffin liners: I like to use parchment paper liners. I’ve had good luck with muffins not sticking to them.
- Mixing: For the best results, I recommend mixing by hand. Overmixing the muffin batter can give you a tough muffin.
- Oven temperature: Letting the muffins bake at a higher temperature and then reducing the temperature allows the muffin tops to rise higher without baking too quickly.
Recipe FAQs
You can! Let the baked muffins cool to room temperature before placing in a freezer-safe
You can, but I don’t recommend it. The little sprinkle of sugar on top helps to give the muffins texture. I also recommend adding a sprinkle of lemon zest on top for more bright citrus flavor.
Storage
Store any leftover muffins in an airtight container at room temperature. The muffins will keep for 3-4 days when properly stored.
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Lemon Poppy Seed Muffins
Equipment
- Muffin tin
Ingredients
- 1 cup granulated sugar
- 2 tablespoons freshly grated lemon zest
- 1/3 cup oil
- 2 large eggs
- 1 ¼ cups buttermilk
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- ¼ teaspoon salt
- Coarse sugar
Instructions
- Preheat oven to 425F. Line a 12-cup muffin pan with paper liners.
- Add the sugar and lemon zest to a large mixing bowl. Mix together, rubbing the lemon zest into the sugar.
- Stir in the oil until combined.
- Add the eggs, and mix until combined.
- Stir in the buttermilk, lemon juice, and vanilla extract.
- Add the flour, baking powder, baking soda, poppy seeds, and salt. Mix in just until combined.
- Divide batter evenly among the prepared muffin cups.
- Bake for 5 minutes.
- Reduce oven temperature to 375F and continue baking for 10-15 minutes, or the muffins are golden brown and until a toothpick inserted in the center comes out with a couple of crumbs.
- Let the muffins cool in pan for 10 minutes.
- Remove to a wire rack to finish cooling.
Notes
- Oil: Any neutral oil, like vegetable oil or canola oil, will work.
- Buttermilk: Regular or low-fat buttermilk will work. Or you can make your own buttermilk substitute.
- Fresh lemon juice: I highly recommend using fresh lemon juice. You’ll only need about 1 lemon, and fresh lemon juice tastes much better than bottled lemon juice, which can have an off taste to it.
- All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate, or you can sift or stir it to break it up, lightly spoon into the measuring cup, and level.
- Coarse sugar: The sugar gives the muffins a bit of texture.
- Nutrition values are estimates.
Nutrition
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