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Muffins are one of the most beloved baked goods, celebrated for their versatility and ease of preparation. From classic blueberry to decadent chocolate chip, muffins can cater to a variety of taste preferences and occasions. Among the many delightful flavors, zesty lemon poppy seed muffins stand out for their unique flavor profile that perfectly balances sweetness and tartness. These muffins are not only a treat for the taste buds but also a refreshing way to start the day or enjoy as a snack throughout the afternoon.

Lemon Poppy Seed Muffins – Bright & Citrusy!

Discover the deliciousness of zesty lemon poppy seed muffins with this easy recipe! Perfect for breakfast or as a midday snack, these muffins combine the tangy brightness of fresh lemon zest with the delightful crunch of poppy seeds. The addition of buttermilk ensures a tender texture, making each bite a treat. Enjoy them on their own or elevate them with a sweet lemon glaze for an irresistible finish. Ideal for any occasion, these muffins will soon become a favorite in your baking collection!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

1 tablespoon poppy seeds

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large lemon, zested and juiced

½ cup unsalted butter, melted and cooled

1 large egg

1 teaspoon pure vanilla extract

¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice to sour)

Optional: ½ cup lemon glaze made from powdered sugar and lemon juice for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until well combined.

      Prepare Wet Ingredients: In a separate bowl, combine the melted butter, egg, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.

        Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.

          Incorporate Buttermilk: Pour in the buttermilk and fold the mixture until all ingredients are moist and combined. Again, be careful not to overmix.

            Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each cup about two-thirds full.

              Bake: Bake for about 18-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Optional Glaze: If you’d like a sweet lemon glaze, mix 1 cup of powdered sugar with enough lemon juice to achieve a drizzling consistency. Drizzle over cooled muffins before serving.

                    Serve & Enjoy: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins