Lemon Poppy Seed Muffins

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 245kcal

Author Kate @ I Heart Eating

Equipment

Muffin tin

Ingredients

1 cup granulated sugar
2 tablespoons freshly grated lemon zest
⅓ 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

US Customary - Metric

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.
1 cup granulated sugar, 2 tablespoons freshly grated lemon zest
Stir in the oil until combined.
⅓ cup oil
Add the eggs, and mix until combined.
2 large eggs
Stir in the buttermilk, lemon juice, and vanilla extract.
1 ¼ cups buttermilk, 2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
Add the flour, baking powder, baking soda, poppy seeds, and salt. Mix in just until combined.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 2 tablespoons poppy seeds, ¼ teaspoon salt
Divide batter evenly among the prepared muffin cups. Sprinkle coarse sugar over the top, if using.
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