Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Tender muffins bright with fresh lemon zest and a gentle crunch from poppy seeds.

Total 40 min Makes 12 muffins Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These muffins balance tangy lemon juice and zest with a light, moist crumb studded with poppy seeds. A quick buttermilk batter keeps them tender, while a simple lemon glaze adds a touch of sweetness. They're well suited to breakfast, brunch, or an afternoon snack with tea.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

  3. In a separate bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  8. Whisk together the powdered sugar and lemon juice for the glaze until smooth, then drizzle over the cooled muffins.

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    Lemon Poppy Seed Muffins

    These muffins balance tangy lemon juice and zest with a light, moist crumb studded with poppy seeds. A quick buttermilk batter keeps them tender, while a simple lemon glaze adds a touch of sweetness. They're well suited to breakfast, brunch, or an afternoon snack with tea.

    40 min 12 muffins 265 cal

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 tablespoons poppy seeds
    • 1 cup buttermilk
    • 1/2 cup unsalted butter, melted
    • 2 large eggs
    • 2 tablespoons lemon zest
    • 1/4 cup fresh lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice, for glaze

    Method

    1. 1

      Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

    3. 3

      In a separate bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.

    5. 5

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    6. 6

      Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    7. 7

      Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    8. 8

      Whisk together the powdered sugar and lemon juice for the glaze until smooth, then drizzle over the cooled muffins.