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Lemon Poppy Seed Muffins

These lemon poppy seed muffins are tender, moist treats with a delightful crunch from the tiny poppy seeds. They feature bright citrus flavor, customizable zest, and a soft crumb, perfect for breakfast or a snack. The baking process fills the kitchen with a fragrant citrus aroma, inviting you to enjoy a homemade, comforting baked good.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1/2 cup melted butter or neutral oil
  • 2 eggs eggs preferably at room temperature
  • 1/2 cup buttermilk or yogurt mixed with milk
  • 2 teaspoons lemon zest about 2 teaspoons, finely grated
  • 1/4 cup fresh lemon juice
  • 1 pinch salt

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag or spoon

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  2. Zest your lemon until fragrant, then juice it to get about 1/4 cup of fresh lemon juice. Set both aside.
  3. In a large mixing bowl, whisk together the flour, sugar, poppy seeds, and a pinch of salt until evenly combined. This creates an even distribution of dry ingredients.
  4. In a separate bowl, whisk together the melted butter or oil, eggs, buttermilk, lemon zest, and lemon juice until the mixture is smooth and slightly frothy.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are okay—this keeps the muffins tender.
  6. Scoop or pipe the batter into the prepared muffin cups, filling each about 3/4 full. Using an ice cream scoop or piping bag helps keep portions even and neat.
  7. Bake in the preheated oven for 18-20 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. The kitchen will fill with a bright citrus aroma as they bake.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm to enjoy the aroma and soft crumb.
  9. Once cooled, enjoy these bright, tender muffins with a cup of tea or coffee. They’re best eaten within a day or two, but can be stored in an airtight container or frozen for longer enjoyment.

Notes

For extra flavor, consider adding vanilla extract or cinnamon to the batter. Toast the poppy seeds lightly before mixing for a nuttier aroma. Feel free to swap citrus zests for variety.