Lemon Poppy Seed Muffins

• 1 1/2 cups all-purpose flour
• 1/4 cup poppy seeds
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of one lemon
• 2 tablespoons lemon juice
• 1/2 cup powdered sugar (for glaze)

Steps

1. 1 Preheat oven to 375°F and line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, poppy seeds, sugars, baking powder, and salt.
3. 3 In another bowl, mix buttermilk, oil, egg, vanilla, lemon zest, and lemon juice.
4. 4 Pour wet ingredients into dry ingredients and gently fold until just combined.
5. 5 Divide batter evenly among muffin cups.
6. 6 Bake for 18-20 minutes or until a toothpick comes out clean.
7. 7 Let cool in the pan for 5 minutes, then transfer to a wire rack.
8. 8 Whisk powdered sugar with a teaspoon of lemon juice to form a glaze, drizzle over muffins.

Nutrition

Tips

• For extra lemon flavor, add a few drops of lemon extract to the batter.
• Store muffins in an airtight container to keep them fresh.
• These muffins freeze well for up to 3 months.

Storage

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a warm oven for best texture.

Serving Suggestions

• Pair with a cup of coffee or tea for a delightful morning treat.
• Serve with a dollop of whipped cream for a special occasion.

FAQ