Lemon Poppy Seed Muffins
Fluffy lemon poppy seed muffins that add a zesty flair to your breakfast or brunch table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 Lemons (Zest of)
- 2 large Eggs
- 1/4 cup Lemon juice (freshly squeezed)
- 2 tbsp Lemon juice (fresh)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp Brown sugar
- 2 1/4 cups Flour
- 3/4 cup Granulated sugar
- 1 tbsp Poppy seeds
- 1 cup Powdered sugar
- 1/2 tsp Salt
- 1 1/2 tsp Vanilla
- 1/2 cup Unsalted butter
- 2 tbsp Butter (for drizzling)
- 3/4 cup Buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar until combined.
- In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Then, add the eggs, lemon juice, lemon zest, and vanilla, mixing until everything is well combined.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Gently stir in the poppy seeds.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly, then drizzle over a simple glaze made from powdered sugar mixed with a little lemon juice if desired.
Notes
For the best texture, use room temperature ingredients. Don’t overmix the batter.