Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins

Indulge your taste buds with our delightful Lemon Poppy Seed Muffins recipe. Perfect for a refreshing breakfast or tangy dessert, these muffins are easy to make and are sure to be a hit!

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large lemons, zested and juiced
• 3/4 cup unsalted butter, at room temperature
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
2. In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, combine the sugar and lemon zest. Rub the ingredients together until the sugar is moist and fragrant. Add the butter to the sugar mixture and beat until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Gradually add the flour mixture to the sugar mixture, alternating with the buttermilk and lemon juice, beginning and ending with the flour mixture.
5. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
6. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes/Tips

• If you don’t have buttermilk, you can substitute it with a combination of milk and vinegar. For this recipe, combine 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 10 minutes before using.
• You can store these muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

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