The Best Lemon Poppyseed Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
These Lemon Poppyseed Muffins are so fantastic, bright, zesty, moist and fabulous! Your search for the best muffin recipe is over!
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • Zest of two medium lemons (about 2-3 Tablespoons worth)
  • ½ cup vegetable or canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup fresh lemon juice
  • ½ tsp vanilla extract
  • 1 Tablespoon poppyseeds
  1. Preheat oven to 425 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside. Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt.
  2. Stir in the lemon zest, oil, sugar, eggs, buttermilk, lemon juice, and vanilla extract until a soft but lumpy batter has formed. Gently fold in the poppyseeds. Do NOT over mix the batter - it should remain pretty lumpy throughout, as overmixing results in tough, dry muffins.
  3. Drop two heaping Tablespoonfuls of batter evenly among the muffin cups, filling about ¾ full. Bake for 5 minutes at 425, then reduce the oven temperature to 375 degrees F. for 15-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 10 minutes before serving. Serve warm or at room temperature. Store muffins covered, airtight.
Recipe by The Domestic Rebel at