Description

These Lemon Poppy Seed Muffins boast a delightful citrus flavor with a moist texture, making them perfect for a quick breakfast or snack. Simple to prepare, they feature ingredients like fresh lemon juice and zest, poppy seeds, and buttermilk, resulting in a deliciously irresistible treat!

Ingredients

Scale

½ cup butter
¾ cup granulated sugar
2 tablespoons lemon zest (2 lemons)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk (room temperature)
2 large eggs (room temperature)
¼ cup lemon juice (1 lemon)
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Additional granulated sugar (for sprinkling on muffins)
1 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven to 400°F. Line a muffin pan with paper liners or grease with butter and flour.
Melt the butter in a small saucepan over medium heat until golden brown, about 5 minutes. Pour the melted butter into a medium bowl and let it cool until mostly at room temperature.
In a large bowl, rub lemon zest with granulated sugar until well combined. Stir in flour, baking powder, baking soda, and salt.
Add cooled melted butter, buttermilk, eggs, lemon juice, and vanilla to the dry ingredients. Stir until almost combined, then gently fold in poppy seeds.
(Optional) Cover the batter with plastic wrap and let it rest for 30 minutes to activate leavening.
Spoon the batter into the prepared muffin pan, filling the liners to the top. Sprinkle with additional granulated sugar.
Bake for 16-18 minutes until lightly golden and the tops spring back when touched. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the glaze, mix powdered sugar with enough lemon juice to achieve a thick icing. Pour over the cooled muffins and let set for a few minutes before serving.
Store muffins in an airtight container for up to 3 days or freeze for up to a month.

Notes

Ensure to use room temperature ingredients for the best results.
Adjust the sweetness of the glaze according to your preference by varying the amount of lemon juice added.
These muffins can be made ahead of time and stored for a quick grab-and-go breakfast.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg