Description
Deliciously moist and tangy lemon poppy seed muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- ½ cup buttermilk
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until well combined.
- Add the oil, vanilla extract, lemon zest, and buttermilk to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Gently fold in the poppy seeds.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
- For extra lemon flavor, you can add a glaze made with powdered sugar and lemon juice on top of the muffins.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg