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Lemon Poppy Seed Muffins

Delightful lemon poppy seed muffins that balance tangy lemon flavor with crunchy poppy seeds, perfect for breakfast or a healthy snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup poppy seeds
Wet Ingredients
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¼ cup lemon simple syrup (for brushing)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then mix in the vanilla, buttermilk, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture; mix gently until just combined.
  6. Fill muffin cups to the top with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Once baked, brush the warm muffins with lemon simple syrup for extra moisture and flavor.
  3. Allow to cool slightly before serving.

Notes

These muffins can be served with Greek yogurt or cottage cheese for added protein. Store in an airtight container at room temperature for up to three days, or refrigerate for a week. Freeze for up to three months.