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Lemon Poppy Seed Muffin

Fluffy and creamy poppy seed muffin perfect for a summer morning or anytime in the year!
Prep Time20 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: lemon poppy seed muffins, lemon recipes, muffin recipe
Servings: 6 muffins
Calories: 180kcal
Author: Lizzy
Cost: $10

Ingredients

  • 120 Grams All Purpose Flour
  • 99 Grams Sugar
  • 4 Grams Baking Powder
  • Pinch of salt
  • 56 Grams Buttermilk
  • 3 Grams Vanilla
  • 50 Grams Canola Oil
  • 1 Egg
  • 2 Lemons zested, and juiced
  • 8 Grams Poppy Seeds

Instructions

  • 1) Mise en place ingredients. Mix together dry ingredients + poppy seeds and wet ingredients separately.
  • 2) Mix both wet and dry ingredients together until just combined and measure into lined muffin tins. I did not have muffin cups so I cut up some wax paper into squares and used some of the batter to secure the paper to the muffin tins. Worked like a charm and I kind of like the rustic charm of the makeshift muffin cups!
  • 3) Bake for 20 minutes or until toothpick comes out clean. Let rest in muffin tins for 10 minutes and then pop out to prevent steaming and overcooking the muffin. They will keep in the fridge for 1 week or in the freezer for several months. If you choose to freeze them first take the muffins out and allow to thaw at room temperature for a good 30 minutes. Preheat your oven to 350 F and place muffins on a baking sheet. Pop them back in the oven for 15 minutes to reheat.