Quick Lemon Poppy Seed Muffins Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.

Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.

Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.

Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Nutrition

Amount Per Serving (10 total)

Calories

271 cal

14%

Fat

12.8 g

20%

Carbs

36.2 g

12%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

How to Cook a Wolfe

Apr. 8, 2013

"This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real lemon ..." See moretaste. Also, I added a lemon glaze directly after removing the muffins from the oven, which was pretty decadent on the sugar side of things, but it was very pretty and added even more lemon, which I love! Anyway, the glaze is really simple- 1/4 cup milk, 3 cups confectioner's sugar, and about 2 tablespoons of whatever lemon you have (lemon extract use a little less). Also, you should know that the texture on these are great! They bake fantastically too, seeing as, unlike most lemon poppyseed recipes that use yogurt, the bater wasn't too heavy."

katierosebuchinger

Apr. 15, 2013

"I upped the lemon in this by adding extra lemon zest and Lemon Extract since I wanted EXTRA lemony muffins - this was great! They rose up perfectly and look so nice. I had wanted to make lemon poppyse..." See moreed muffins but didn't have sour cream or yogurt on hand, so I was skeptical of how this would turn out, but I am so glad I made it! Next time I will try subbing some applesauce for the oil and I will definitely double it. I did get 12 out of this batch, but they are going to go quickly in my house I'm sure!"

Kalira

Mar. 22, 2013

"I was seriously craving lemon poppyseen muffins and had found lots of recipes with very poor ratings and reviews prior to this one, which I settled on - and I'm happy I did. I didn't have any fresh l..." See moreemons, so I used bottled lemon juice and the zest of an orange I had lying around - soaked in a splash more lemon juice - and I substituted for buttermilk (1/2 cup milk and 1/2 tablespoon lemon juice) as I usually do. I also added just a touch more flour to balance out the batter - which is far more liquid than many muffin batters, but baked up wonderfully. I wound up with 12 muffins, not 10 - which is no problem, of course - and they are delicious! These are also some of very few muffins I've made from scratch that actually rose and looked poofy, like they are supposed to do. I will definitely be making this again. (Probably with actual fresh lemons next time!)"

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