Bright, fluffy, and zesty, these Lemon Poppy Seed Muffins are the perfect morning treat or snack.

Scale

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

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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.

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.