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14Ingredients
30Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 8 Tbsp. unsalted butter (at room temperature)
- 2/3 cup sugar (lemon, see headnote or granulated sugar)
- 2 eggs (separated)
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. poppy seeds
- 2 lemons
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 2 Tbsp. fresh lemon juice (strained)
- 1 tsp. vanilla extract
- 3 Tbsp. raw sugar (coarse)
- lemon curd (for serving, see related recipe at left)
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Reviews(6)
PMC 2 years ago
These are hands-down, the best muffins I have ever made! In fact, this has become my go to recipe. And not only for lemon poppyseed, but every other conceivable muffin flavor by just swapping out the lemons and poppyseeds for whatever you want - orange, cranberry, peanut butter, blueberry, etc. There’s really no reason to make any other muffin.
Casperson 4 years ago
very yummy! made exactly as written, but added a teaspoon more zest as I really cannot get enough lemon.
Litza Gonzales 4 years ago
I loved the crumb of this muffin!!! It's the best recipe I've ever found for lemon-poppy seed muffins: perfect texture, moisture, and overall taste!!! That said, if you would like more lemon flavor, I would recommend you add about 1/2 - 1 tsp of lemon extract.
Taylor Paez 5 years ago
Amazing!! Substituted plain yogurt for buttercream since that’s what I had on hand. Turned out great. I added another tablespoon of lemon juice but that’s just a personal preference.
Collins 6 years ago
These did not puff up round on top like I would have wanted but....they are super moist and great flavor!!