Description
These lemon poppy seed muffins are tender, moist, and bright with lemon oil, featuring a delicate crunch and a thin, crackly top.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) Diamond Crystal kosher salt
- 150 g (3/4 cup) granulated sugar
- 25 g (3 tbsp) poppy seeds
- Zest of 2 medium lemons (about 2 tbsp)
- 60 ml (1/4 cup) lemon juice
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 90 ml (6 tbsp) vegetable oil
- 1 tsp (5 ml) vanilla extract
- Optional lemon glaze: 120 g (1 cup) powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with liners or spray lightly.
- Toast the poppy seeds in a small dry skillet over medium heat for 30–60 seconds until fragrant; set aside.
- Whisk together the flour, baking powder, and salt in a large bowl for 10 seconds.
- In a separate bowl, whisk the sugar and lemon zest until fragrant, about 20 seconds.
- Add the eggs, and whisk until combined. Then add the buttermilk, oil, lemon juice, and vanilla; whisk until smooth.
- Make a well in the dry ingredients and pour in the wet mixture along with the cooled poppy seeds.
- Fold gently until just combined, about 10–12 turns.
- Divide batter into each muffin cup using a 1/4-cup scoop.
- Bake for 18–22 minutes, rotating the pan halfway, until golden and a toothpick shows moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
For bakery-style muffins, let the batter rest and avoid overmixing. Store in an airtight container for 3-4 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg