Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

Step 1: Prep

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another bowl, mix buttermilk, melted butter, egg, vanilla extract, and lemon juice until well combined.

Step 4: Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Step 5: Bake

Divide the batter evenly into the muffin cups, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted comes out clean.

Step 6: Cool and Glaze

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. If using the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins before serving.

Tips

For extra lemon flavor, add a bit more zest to the batter. Store muffins in an airtight container at room temperature for up to 3 days.