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
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