Lemon Poppy Seed Muffins
Bright, refreshing lemon poppy seed muffins that are perfectly moist and not overly sweet, making them ideal for any time of the day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- Combine the melted butter, buttermilk, eggs, lemon juice, and lemon zest until well combined.
- Mix the wet mixture into the dry ingredients until just combined.
- Fold in the poppy seeds gently.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/08/07/lemon-poppy-seed-muffins-2/