Description
Freshly baked Lemon and Poppy Seed Muffins meet tangy sourdough and creamy buttermilk for the softest crumb you’ll ever taste. Perfect for brunch or when wondering what to do with lots of lemons, these bakery-style Lemon Poppyseed Muffins are a must-try. Discover how this recipe blends bright citrus with sourdough tang for a rich, tender bite.
Ingredients
Instructions
1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or grease lightly.
2. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
3. In a large bowl whisk melted butter, eggs, buttermilk, lemon juice, and vanilla extract until smooth.
4. Fold the sourdough starter into the wet ingredients until just combined.
5. Pour the dry ingredients into the wet ingredients and fold gently until no streaks of flour remain.
6. Let the batter rest at room temperature for 10 to 15 minutes for a fluffier crumb.
7. Divide the batter evenly among muffin cups, filling each about three quarters full.
8. Bake for 18 to 22 minutes until the tops are golden and a toothpick comes out clean.
9. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
10. Optionally drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
Keywords: lemon, poppy seed, sourdough, buttermilk, muffins, brunch, citrus, baking, bakery-style