These easy Lemon Poppy Seed Muffins are light and fluffy, with a fresh citrus taste and a little crunch from the seeds. Glazed or not, they are sure to brighten your day!
In a glass measuring cup, mix buttermilk (or make your own with vinegar and milk), vanilla, egg and oil.
1 cup buttermilk, 1 large egg, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
Add wet ingredients to dry ingredients and stir in with a spatula.
Divide the batter among muffin cups in the baking pan, using a spring ice cream scoop.
Bake muffins for 7 minutes at the high temperature to achieve the high tops. Without opening the oven door, lower the temperature to 375° F and bake the muffins for 13 to 15 minutes more, or until the tops are domed and golden light brown.
Glaze muffins, if desired. To do so, mix ¼ cup of powdered sugar with 2 teaspoons of milk or lemon juice.
Notes
Make your own buttermilk by following my fail-proof recipe. No reason to buy it at the store.
Add ¼ teaspoon lemon extract, to amp up the flavor.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.