Description
A zesty, tender muffin perfect for breakfast or snacks. The bright lemon flavor and poppy seed crunch combine for a wholesome homemade treat with a moist, buttermilk-rich crumb.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 tablespoons granulated sugar (for topping)
Zest of 1 large lemon
2 tablespoons poppy seeds
2 large eggs (room temperature)
½ cup unsalted butter (melted)
1 cup buttermilk
1–2 tablespoons fresh lemon juice
Instructions
Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners
In a medium bowl, whisk flour, baking powder, baking soda, and salt
In another bowl, whisk eggs, melted butter, buttermilk, lemon zest, and lemon juice
Gradually stir wet ingredients into dry ingredients until just combined
Fold in poppy seeds
Divide batter evenly among muffin cups
Sprinkle reserved sugar over the tops
Bake 18–22 minutes until golden and a toothpick inserted in the center comes out clean
Cool in the pan for 5 minutes, then transfer to a wire rack
Notes
Use fresh lemon zest and juice for maximum flavor
Buttermilk helps create the moist crumb—do not substitute
Store in an airtight container at room temperature for up to 2 days
Freeze un-iced muffins in a single layer for up to 3 months
- Prep Time: 20
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg