Lemon Poppyseed Muffins
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  • Flour: 3 cups
  • Baking Powder: 1 tablespoon
  • Baking Soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Poppy Seeds: 2 tablespoons
  • Sugar: 1 cup
  • Lemon Zest: 2 tablespoons (from 1 lemon)
  • Eggs (Large): 2
  • Vanilla Extract: 1/4 teaspoon
  • Buttermilk: 1 1/2 cups
  • Butter (Melted): 8 tablespoons
  • Turbinado Sugar: For sprinkling

Lemon Syrup

  • Sugar: 1/4 cup
  • Lemon Juice: 1/4 cup
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Sometimes the basics are the best, and you really can't beat a simple lemon poppy seed muffin on a summer weekend morning. These bakery-style muffins are sweet (but not too sweet), light (but not too light), and delicious (way too delicious).  

The How To:

  1. Preheat your oven to 425 degrees and line a standard 12-cup muffin tin with liners.
  2. Zest the lemon and rub zest into the sugar with your fingertips.
  3. In a medium bowl, whisk together flour, sugar mixture, baking powder, baking soda, salt, and poppy seeds.
  4. In a small bowl, whisk eggs, melted butter, and buttermilk.
  5. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
  6. Bake muffins for 5 minutes at 425 degrees, then reduce oven temperature to 375 degrees. Bake for another 15 minutes.
  7. While muffins are baking, simmer 1/4 cup sugar + 1/4 cup lemon juice in a small saucepan for 3 minutes. Set aside.
  8. Remove pan from oven and transfer muffins to a wire rack.
  9. Brush tops of muffins with lemon syrup and sprinkle with turbinado sugar.
  10. Best served warm with a glass of iced tea.
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A Few Notes:

  • Don't have buttermilk? No problem - you can make your own! Pour 1 tablespoon lemon juice into the 1 1/2 cups whole milk and leave it to sit on the counter for ten minutes.
  • Don't forget to reduce the oven temperature from 425 to 375! The high temperature helps the muffins pop up (bakery style), but you only want to crank up the heat for a few minutes.


Pairs Well With: