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Lemon Poppy Seed Muffins

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Delightfully zesty lemon poppy seed muffins that blend brightness with crunch, perfect for any morning.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ½ cup buttermilk
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix together the all-purpose flour, baking powder, baking soda, and salt.
  3. Beat together the granulated sugar, vegetable oil, egg, vanilla extract, and lemon zest until combined.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  5. Fold in the poppy seeds gently with a spatula.
  6. Pour the batter into the muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://recypez.com/lemon-poppy-seed-muffins/

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