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Lemon Poppyseed Muffins - Image 2

Lemon Poppyseed Muffins

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These Lemon Poppyseed Muffins are a delightful treat with a perfect balance of zesty lemon and the subtle crunch of poppy seeds. Easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Keyword baking, easy baking recipe, lemon poppyseed muffins, muffin recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Zester
  • Measuring cups and spoons

Ingredients

  • 2 cups all-purpose flour sifted for a lighter texture
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk or substitute with 1 cup milk + 1 tbsp lemon juice
  • Zest of 2 lemons finely grated
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp poppy seeds

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  • In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Set aside.
  • In a large mixing bowl, cream 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
  • Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp of vanilla extract, zest of 2 lemons, and 2 tbsp of lemon juice until well combined.
  • Alternately add the dry ingredients and 1 cup of buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  • Fold in 2 tbsp of poppy seeds until evenly distributed throughout the batter.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chef's Tips:
• For a more intense lemon flavor, add an additional tablespoon of lemon juice.
• Avoid overmixing the batter to prevent tough muffins.
• Serve with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
Food Safety:
• Ensure eggs are at room temperature to prevent curdling of the batter.
• Store muffins in an airtight container at room temperature for up to 3 days.