Made with buttermilk, fresh lemon juice, and zest, these lemon poppy seed muffins have a light texture and tangy lemon flavor.

Lemon Poppy Seed Buttermilk Muffins

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 Buttermilk Muffins

Lemon Poppy Seed Muffins

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Made with buttermilk, fresh lemon juice, and zest, these lemon poppy seed muffins have a light texture and tangy lemon flavor.
Yield: 12 muffins
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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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.
Author: Lynne Webb
Course: Baking & Desserts
Cuisine: American
Calories: 186kcal, Carbohydrates: 27g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 37mg, Sodium: 278mg, Fiber: 1g, Sugar: 10g
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