If you are a lemon fan, these lemon-poppyseed muffins are for you. They are moist and delicate, with the classic lemon-poppy flavor. You won’t be able to eat just one.
Lemon Poppyseed Muffins
Prep time
Cook time
Total time
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup butter (or applesauce for a healthier substitute)
- 1 ¼ cups low fat buttermilk
- 1 large egg beaten
- 2 tbsp fresh lemon juice
- 1 tbsp grated lemon zest
- ¼ cup poppyseeds
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of a standup mixer, combine all wet ingredients on low until creamy consistency.
- In a separate bowl, whisk together dry ingredients.
- Once combined, gradually add to the wet ingredients with mixer on low until just barely combined.
- You do not want to over mix the batter.
- Gently fold in poppyseeds and lemon zest.
- Line twelve muffin cups with paper liners and use a standard ice cream scooper to fill each cup ⅔ full.
- Bake muffins for 20 minutes or until golden on top.
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