One Bowl Lemon Poppy Seed Muffins
These light and fluffy one bowl lemon poppy seed muffins are bursting with citrus flavor and are incredibly easy to make!
Ingredients
- Zest of 1 Lemon
- 1 cup White Sugar
- 1/2 cup Unsalted Butter, melted but not hot
- 2 Large Eggs
- 1 ½ tsp Vanilla
- 1 cup Buttermilk
- Juice of 1 Lemon
- 2 tbsp Black Poppy Seeds
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups (240g) All Purpose Flour, † measured correctly
Instructions
- Preheat oven to 425°F. Prepare a muffin tin with liners. Meanwhile, in a large mixing bowl, add the sugar and lemon zest, then rub together the sugar and zest until the sugar is all colored light yellow and very fragrant.
- Add the melted butter, eggs, vanilla, buttermilk, and lemon juice, then whisk until well-combined and smooth. Next, add in the poppy seeds, baking powder, and salt, then whisk again until smooth and well-combined.
- Using a sieve, sift the flour into the batter, then using a rubber spatula, fold the flour into the batter until all the flour has been incorporated and the batter looks smooth. Be careful not to overmix though!
- Pour batter evenly into the cupcake liners. Place muffins into the 425°F oven, and immediately turn the oven temperature down to 350°F, and bake for an 16-18 minutes.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)