Description
Deliciously moist muffins bursting with lemon flavor and crunchy poppy seeds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze well; just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg