Lemon Poppy Seed Muffins
Made with buttermilk, fresh lemon juice, and zest, these lemon poppy seed muffins have a light texture and tangy lemon flavor.
The classic tangy flavor combination of lemon and poppy seeds gets a nice boost from freshly squeezed lemon juice, grated zest, and buttermilk.
Moist, light and not too sweet, they taste great served warm and spread with a bit of butter and a dab of store-bought lemon curd.
More recipes for lemon lovers:
Lemon Poppy Seed Muffins
Yield:
12 muffins
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Made with buttermilk, fresh lemon juice, and zest, these lemon poppy seed muffins have a light texture and tangy lemon flavor.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1 cup buttermilk
- 3 tablespoons vegetable oil
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons poppy seeds
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 eggs, 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.
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 278mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 4g
Note: Nutrition information is estimated and may vary from your actual results.
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8 Comments on “Lemon Poppy Seed Muffins”
I don’t have any lemon extract so should I add extra lemon juice?
Hi Brenda,
I don’t think you need to add extra lemon juice, the zest should provide plenty of lemon flavor. If you’d like, increase the vanilla extract from 1/2 to 1 teaspoon. Also, based on a batch of muffins I made the other day, I’ve adjusted the egg and oil quantities a bit (two eggs instead of one and a little less oil).
Hi there, any nutritional information for this recipe? These look yummy!
Hi Kate,
It’s been added.
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!
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 🙂
Haven’t made these yet – but is 1 Tablespoon of Baking Powder correct?
Shouldn’t it be 1 teaspoon?
Maureen
Hi Maureen,
The 1 tablespoon of baking powder is correct, but it’s always best to check. Hope you enjoy!