Description
Bright, zesty lemon poppy seed muffins with a tender crumb and no oatmeal. Perfect for breakfast or a snack with a cup of tea!
Ingredients
Scale
For the Crust:
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1 tbsp lemon zest (about 2 lemons)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- 2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- 3. In another bowl, whisk melted butter, eggs, buttermilk, lemon juice, and vanilla until smooth.
- 4. Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix).
- 5. Divide batter evenly among muffin cups (about 3/4 full).
- 6. Bake for 16-20 minutes, or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- 7. For the glaze (if using): Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed muffins for up to 2 months. Buttermilk substitute: Mix 3/4 cup milk with 3/4 tbsp vinegar or lemon juice, let sit 5 minutes.