Lemon Poppyseed Muffins: The Ultimate Bakery-Style Treat!
Delicious and fluffy lemon poppyseed muffins that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons poppy seeds
- 1 large lemon (zested and juiced)
- ½ cup unsalted butter (melted)
- 2 large eggs
- ½ cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and poppy seeds.
- In another bowl, mix the melted butter, lemon zest, lemon juice, eggs, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, add a lemon glaze on top after baking.
- Store muffins in an airtight container for up to 3 days.
- These muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg