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Lemon poppy seed muffins are a delightful treat that perfectly balance light sweetness with a refreshing zesty kick. These muffins are not only a popular choice for breakfast but also make for a satisfying snack any time of the day. Their unique flavor profile, characterized by the tanginess of lemon and the nutty crunch of poppy seeds, has made them a staple in bakeries and homes alike. The combination of these ingredients results in a tender crumb that is both moist and airy, creating an irresistible texture that keeps you coming back for more.

Lemon Poppy Seed Muffins

Discover the joy of baking with zesty lemon poppy seed muffins, a perfect blend of sweet and tangy flavors. These delightful treats are not only great for breakfast but also make a wonderful snack any time of day. With a moist, airy texture complemented by the nutty crunch of poppy seeds, these muffins evoke a sense of nostalgia. Follow our simple step-by-step guide to create these irresistible muffins from scratch and fill your kitchen with their enticing aroma. Perfect for sharing or enjoying on your own!
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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

¼ teaspoon salt

1 large lemon (zest and juice)

½ cup buttermilk

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Optional: Lemon glaze (1 cup powdered sugar mixed with 2-3 tablespoons lemon juice)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or spray with non-stick spray.

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

      Combine Wet Ingredients: In another bowl, mix the lemon zest, lemon juice, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

        Combine Dry and Wet Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; some lumps are okay.

          Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full.

            Bake: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Prepare Lemon Glaze (Optional): If you’d like to add a lemon glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled muffins.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffins