Ingredients
2 cups (250g) All-purpose flour
¾ cup (150g) Granulated sugar
2 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
2 tbsp Poppy seeds
2 Large eggs, room temperature
½ cup (115g) Unsalted butter, melted and cooled
½ cup (120ml) Buttermilk, room temperature
1 tsp Vanilla extract
2 tbsp Freshly grated lemon zest
2 tbsp Fresh lemon juice
Instructions
1. Prep: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. Dry: Whisk flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl.
3. Wet: Whisk eggs, butter, buttermilk, vanilla, lemon zest, and juice in a separate bowl.
4. Mix: Pour wet ingredients into dry. Fold gently with a spatula until just combined (lumps are fine).
5. Rest: Let the batter rest for 10-15 minutes.
6. Bake: Divide into muffin cups (fill ⅘ full). Bake at 400°F for 5 minutes, then reduce to 350°F (175°C) and bake for 15-17 minutes more until golden.
Notes
Pro-Tips:
• Do not overmix; mixing until “just combined” is key to a tender, not dense, muffin.
• Let the batter rest before baking to allow the flour to hydrate and the leaveners to activate.
• Filling the liners ⅘ full helps create those high, bakery-style domes.
• For the best flavor, use a microplane to get all the aromatic oils from the lemon zest.
Variations:
• Lemon Glaze: Drizzle cooled muffins with a mixture of 1 cup powdered sugar and 1-2 tbsp lemon juice.
• Blueberry Lemon: Fold in 1 cup of floured blueberries before baking.
• Herb-Infused: Add 1-2 tsp of finely chopped fresh rosemary or thyme for an aromatic twist.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian