Lemon Poppy Seed Muffins

4.48 from 23 votes

Made with buttermilk for tender texture and fresh lemon for tangy flavor, these lemon poppyseed muffins are easy to whip up, and just the thing for breakfast on the go, weekend brunch, or a simple snack.

Prep Time10

Cook Time25

Total Time35

Course: Baking

Cuisine: American

Servings: muffins

Author: Lynne Webb

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs lightly beaten
2 tablespoons melted butter
1 cup buttermilk
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 tablespoons poppyseeds

Instructions

Preheat the oven to 400°F and grease a standard-sized muffin pan.
Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
In a separate bowl, combine the eggs, melted butter, buttermilk, vegetable oil, lemon juice, lemon zest, lemon extract and vanilla extracts.
Stir the wet ingredients into the dry ingredients, then 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 the pan to a cooling rack immediately.

Notes

FOR EXTRA SWEETNESS: These muffins are purposely not too sweet. However, if you prefer baked goods on the sweeter side, you can top the batter with a sprinkling of coarse sugar before baking.

STORAGE: Once fully cooled, lemon poppyseed muffins can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. For longer storage, you can wrap them individually and freeze them. We recommend warming them before serving.

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