Easy Lemon Poppy Seed Muffins
Delight in these quick and easy lemon poppy seed muffins, a perfect treat for breakfast or brunch that brings a bright, zesty flavor to any moment.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour Essential for a tender crumb; you can use whole wheat flour for a healthier option.
- ½ cup granulated sugar Sweetness is key; brown sugar can add a lovely depth.
- 2 teaspoons baking powder Helps your muffins rise beautifully.
- ½ teaspoon baking soda For a little extra lift.
- ½ teaspoon salt Enhances all the flavors.
- 1 tablespoon poppy seeds Adds delightful texture and a nutty flavor.
- Zest of 1 lemon Brings brightness; consider using more for a stronger flavor.
Wet Ingredients
- ½ cup buttermilk You can swap in almond milk for a dairy-free version.
- 1 large egg Binds the ingredients and adds richness; a flax egg works for a vegan option.
- ¼ cup vegetable oil For moisture; melted coconut oil can be a lovely substitute.
- 2 tablespoons fresh lemon juice Infuses the muffins with zesty goodness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined.
- In another bowl, whisk together the buttermilk, egg, vegetable oil, and fresh lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack. Enjoy them warm.
Notes
Consider adding a glaze made of powdered sugar and lemon juice on top for an indulgent treat. Store any leftover muffins in an airtight container at room temperature for up to 3 days. Freeze in a freezer-safe bag for up to a month.