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Lemon Poppy Seed Muffins (No Oatmeal!)

  • Author: Baking Enthusiast

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
  • 23 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

1. Prepare the Crust:

  1. 1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. 2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. 3. In another bowl, whisk melted butter, eggs, buttermilk, lemon juice, and vanilla until smooth.
  4. 4. Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix).
  5. 5. Divide batter evenly among muffin cups (about 3/4 full).
  6. 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. 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.