Description
Deliciously moist lemon poppy seed muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup buttermilk (can substitute with milk + vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest (freshly grated)
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, mix the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use almond milk mixed with vinegar instead of buttermilk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg