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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. The perfect breakfast muffin or serve them at your next brunch.
Lemon Poppy Seed Muffins are a classic muffin recipe. A recipe many have tried and loved. Sweet and tangy these muffins are amazing.
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. \I make them ahead of time and the kids will eat them every day for breakfast for a week. They go great with tea and coffee too!
How to Make Lemon Poppy Seed Muffins:
Prep: Preheat your oven and prepare your muffin tin with the muffin liners. Sift your dry ingredients together.
Mix and Fold: Mix your wet ingredients together with an electric mixer. Fold in the poppy seeds to the wet batter.
Alternate mixing in the dry ingredients with the buttermilk, all while mixing with an electric mixer.
Bake: Scoop batter into muffin tin and bake.
Instructions:
Step one: Get started by preheating your oven to 375 degrees.
Then line a muffin tin with cupcake liners.
Step two: Now shift or whisk together flour, baking powder, and salt than salt aside.
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.
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.
Baking Directions
Step six: Last just scoop your batter into a muffin tin.
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.
FAQ and Tips:
Can I use milk and not buttermilks? Yes, you can change out the buttermilk for regular milk. Buttermilk does give it that tanginess that these muffins are known for.
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 1/2 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.
Try out some of my other favorite Muffin Recipes:
Blueberry Muffins – What makes the best Blueberry Muffin? Well, this recipe full of fresh blueberries and a sugar topping, these will remind you just like the muffins you would get from the local bakery!
Banana Chocolate Chip Muffins – These Banana Chocolate Chip Muffins are super fluffy and moist. Made with ripened bananas and sweet chocolate chips, these are the perfect breakfast or snack
Coffee Cake Muffins – These Coffee Cake Muffins are made with a brown sugar and butter crumble then topped with a simple vanilla glaze.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Lemon Poppy Seed Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoons salt
- ½ cup butter, (softened)
- 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.
One of the best muffins I ever made! My family loves lemon poppyseed muffins and I decided to try this for a first time. Excellent recipe 🍋🍋🍋
Wow thank you so much Michelle!
Hello! Lemon zest is listed twice but with different measurements. For clarity, how much zest should I use?
Sorry about that! I fixed it, and you should just use 1 tablespoon.