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    Home » Breakfast » Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins

    Published: Mar 8, 2021 by Jennie · This post may contain affiliate links

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    I love lemon and these Lemon Poppy Seed Muffins have the perfect lemon flavor and taste like they came from a bakery. 

    Lemon Poppy Seed Muffins in a muffin tin

    Easy Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins are a classic. A recipe many have tried and loved. I love this version of this recipe because of how simple it is to make. An easy way to make one of my favorite muffin recipes.

    Instructions

    Step one: Get started by preheating your oven to 375 degrees. Then lin a muffin tin with cupcake liners.

    Step two: Now shift or whisk together flour, baking powder, and salt than salt aside.

    flour in a clear mixing bowl

    Step three: Now to move on to your wet ingredients. Cream together softened butter, sugar, and lemon zest. I used my electric mixer to cream together these ingredients. Once light and fluffy add in egg one at a time. And last you want to add in the lemon juice.

    creaming together butter and sugar

    Step four: Next you just want to use a spoon to fold in the poppy seeds.

    Step five: Mix in dry ingredients with the wet while rotating in buttermilk. Mixing a small amount of dry ingredients and into the wet then a small about of buttermilk. Going back and forth until all ingredients are mixed together well.

    adding poppy seed to batter

    Baking Directions

    Step six: Last just scoop your batter into a muffin tin and bake for 20-24 minutes until the muffins are cooked through and a toothpick comes out clean when placed in a muffin. Once they are done you can serve and enjoy them.

    adding batter to muffin tin

    FAQ and Tips:

    Can I use milk and not buttermilks? Yes, you can change out the buttermilk for regular milk.

    Can I add a glaze? Yes, you can easily add a glaze to these muffins when they are done. When making a glaze I like to mix 1 - 1 ½ cup of powder sugar along with 2-3 tablespoons of lemon juice.

    Storing Tips: You can leave these muffins on the countertop for 1-2 days. You can also place them in a large freezer bag and freeze them for up to 2 months. When you are ready to eat you can reheat them in the microwave.

    Lemon Poppy Seed Muffins in a cutting board

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    Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins

    Jennie Duncan
    I love lemon and these Lemon Poppy Seed Muffins have the perfect lemon flavor and taste like they came from a bakery. 
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 215 kcal

    Ingredients
      

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoons salt
    • ½ cup butter (softened)
    • 1 ½ teaspoons lemon zest
    • ¾ cup sugar
    • 2 eggs
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 4 teaspoons poppy seeds
    • ½ cup buttermilk

    Instructions
     

    • Preheat oven to 375 degrees. Line a muffin tin with cupcake liners.
    • Shift together flour, baking powder, and salt than salt aside.
    • Cream together softened butter, sugar, and lemon zest. Once light and fluffy add in egg one at a time. Next add lemon juice.
    • With a spoon fold in poppy seeds.
    • Mix in dry ingredients with the wet while rotating in buttermilk. Mixing a small amount of dry ingredients and into the wet then a small about of buttermilk. Going back and forth until all ingredients are mixed together well.
    • Scoop batter into muffin tin and bake for 20-24 minutes until the muffins are cooked through and a toothpick comes out clean when placed in a muffin. Serve and enjoy.

    Notes

    Can I use milk and not buttermilks? Yes, you can change out the buttermilk for regular milk.
    Can I add a glaze? Yes, you can easily add a glaze to these muffins when they are done. When making a glaze I like to mix 1 - 1 ½ cup of powder sugar along with 2-3 tablespoons of lemon juice.
    Storing Tips: You can leave these muffins on the countertop for 1-2 days. You can also place them in a large freezer bag and freeze them for up to 2 months. When you are ready to eat you can reheat them in the microwave.

    Nutrition

    Calories: 215kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 138mgPotassium: 125mgFiber: 1gSugar: 13gVitamin A: 293IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Keyword Lemon Poppy Seed Muffins
    Tried this recipe?Let us know how it was!

     

    signature image. Jennie Duncan

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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