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There's something undeniably delightful about the aroma of freshly baked lemon poppy seed muffins wafting through the kitchen. These muffins combine the bright, tangy flavor of lemon with the subtle crunch of poppy seeds, creating a truly refreshing treat that can brighten up any morning. With their vibrant taste and inviting fragrance, lemon poppy seed muffins are a beloved choice for breakfast or as a snack, making them perfect for any time of the day.

Lemon Poppy Seed Muffins

Indulge in the zesty goodness of homemade lemon poppy seed muffins! This delightful recipe combines the bright flavors of fresh lemon with the unique crunch of poppy seeds, making it a perfect treat for breakfast or a snack any time of day. Easy enough for beginners, yet satisfying for seasoned bakers, these muffins have a light, fluffy texture and a refreshing taste. Explore variations like adding blueberries or try different citrus flavors for a fun twist. Enjoy the aroma filling your kitchen as you create these scrumptious muffins!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons poppy seeds

1 cup granulated sugar

Zest of 1 lemon

½ cup unsalted butter, melted and cooled

2 large eggs

½ cup buttermilk

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

Optional: Lemon glaze (1 cup powdered sugar + 2 tablespoons fresh lemon juice)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

      In a large bowl, mix the granulated sugar and lemon zest until fragrant. Add the melted butter and stir until combined.

        Beat in the eggs, one at a time, ensuring they're well incorporated.

          Pour in the buttermilk, vanilla extract, and fresh lemon juice, mixing until smooth.

            Gradually fold the dry ingredients into the wet mixture just until combined. Be careful not to overmix.

              Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

                    If desired, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth and drizzle over cooled muffins.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins