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.
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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.
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
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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
Calories: 186kcal, Carbohydrates: 27g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 37mg, Sodium: 278mg, Fiber: 1g, Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Can paper liners be used or will the muffins stick to the paper? Always looking for easy cleanup 😉
Hi Carolyn,
I have not ever used paper liners for this recipe, so I can’t say for sure that the conventional pleated type wouldn’t stick. However, you may want to try the type made with parchment paper. There are quite a few brands and all are supposedly non-stick.
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!