These Lemon Poppy Seed Muffins are a bright and delightful treat perfect for breakfast or a snack. Bursting with fresh lemon flavor and the subtle crunch of poppy seeds, they’re moist, tender, and easy to make. Whether you’re enjoying them with your morning coffee or packing them for an afternoon pick-me-up, these muffins offer a refreshing twist on a classic favorite. With simple ingredients and quick preparation, they’re a great choice for any baking skill level.
Why You’ll Love This Recipe
- Bursting with fresh lemon zest and juice for vibrant flavor
- Delightful crunch from nutty poppy seeds
- Moist and tender crumb that stays fresh for days
- Quick and easy to prepare with pantry staples
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk
- ⅓ cup (80ml) vegetable oil
- 2 large eggs
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Tips
Enjoy these muffins fresh for the best flavor and texture. They’re perfect on their own or served with a spread of butter, cream cheese, or honey. Pair them with a hot cup of tea or coffee for a refreshing breakfast or afternoon snack.
Storage Tips
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and place them in a freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.
Timing Information
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 28–32 minutes
- Yield: 12 muffins
Optional Variations
- Blueberry addition: Fold in ½ cup fresh or frozen blueberries for a fruity twist on Lemon Poppy Seed Muffins.
- Gluten-free option: Substitute all-purpose flour with a gluten-free baking blend to make these muffins gluten-free.
- Sweet glaze: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled muffins.
- Vegan version: Use flax eggs and plant-based milk to make vegan Lemon Poppy Seed Muffins.
- Citrus swap: Replace lemon zest and juice with orange for a sweet orange poppy seed muffin variation.
Related Recipes
Conclusion
These Lemon Poppy Seed Muffins are a perfect balance of bright citrus flavor and gentle crunch from poppy seeds. Easy to make and delicious any time of day, they’re sure to become a favorite in your baking rotation. Give this recipe a try and enjoy the fresh, zesty taste in every bite.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Q: How do I store Lemon Poppy Seed Muffins?
A: Keep them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Q: Can I add other fruits to this recipe?
A: Absolutely! Blueberries, raspberries, or chopped strawberries work well with lemon and poppy seeds.
Q: Are these muffins suitable for freezing?
A: Yes, they freeze well. Wrap each muffin individually and store in a freezer-safe bag for up to 3 months.
Q: How can I make these muffins vegan?
A: Substitute eggs with flax eggs and use plant-based milk instead of buttermilk.
📖 Recipe
Print
Lemon Poppy Seed Muffins
- Total Time: 28–32 minutes
- Yield: 12 muffins 1x
Description
Bright, fluffy, and zesty, these Lemon Poppy Seed Muffins are the perfect morning treat or snack.
Ingredients
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tablespoon poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) buttermilk
⅓ cup (80ml) vegetable oil
2 large eggs
Zest of 2 lemons
¼ cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
6. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature with butter or lemon glaze. These muffins pair perfectly with tea or coffee.
Store in an airtight container for up to 3 days or freeze individually for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Quick & Easy