Lemon Poppy Seed Muffins

5 from 1 vote

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

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Lemon Poppy Seed Muffins

Servings: muffins

Author: Jennie Duncan

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.

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 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.

Nutrition