Buttermilk adds a little extra tang to the classic flavor combination of lemon and poppy seeds. The grated lemon zest and freshly squeezed juice give these muffins a light fresh flavor – not too sweet. Serve warm, sliced in half and spread with a bit of butter and a dab of lemon curd.
PrintLemon Poppy Seed Buttermilk Muffins
Fresh lemon juice, lemon zest and buttermilk give these moist, tender muffins a light texture and fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons melted butter
- 1 cup buttermilk
- 1/4 cup vegetable oil
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons poppyseeds
Instructions
- Preheat the oven to 400°F. Grease a standard-sized muffin-pan.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the egg, melted butter, buttermilk, vegetable oil, lemon zest, lemon juice and lemon and vanilla extracts. Stir into the dry ingredients, add the poppy seeds and combine thoroughly.
- Spoon the batter into the muffin pan. Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- Transfer muffins from pan to a cooling rack immediately.
kate says
Hi there, any nutritional information for this recipe? These look yummy!
Lynne Webb says
Hi Kate,
In general, we don’t include nutrition information on our recipes. Because serving sizes are somewhat subjective and ingredient sizes can vary (e.g. 1 medium onion), we’re not comfortable with calculating information that we feel would be approximate or even inaccurate.
Since you inquired, however, we put the ingredients of this recipe into the calculator at CalorieCount.com and came up with the following results per muffin: 203 calories, 8.9 grams total fat, 183mg sodium, 27.3g total carbohydrates.
Pam Gurganus says
Oh my heavenly days! I LOVE lemon, I LOVE poppy seed, and I LOVE buttermilk! These muffins look and sound scrumptious! I can’t wait to try them! Thank you!
Sonya says
I made these this weekend and took a few over to my neighbor as a thank you gift. These were light and moist and delicious! thank you for a wonderful recipe 🙂
Maureen says
Haven’t made these yet – but is 1 Tablespoon of Baking Powder correct?
Shouldn’t it be 1 teaspoon?
Maureen
Lynne Webb says
Hi Maureen,
The 1 tablespoon of baking powder is correct, but it’s always best to check. Hope you enjoy!