A tender crumb with just a hint of a crunchy top… all courtesy of this recipe for these Lemon Poppy Seed Buttermilk Oatmeal Muffins.
I love muffins. I love the simplicity associated with making muffins as well as the endless combinations of flavors that can be created. Take for example the classic combination of poppy seeds and lemons. The nutty crunch provided by the poppy seeds pairs perfectly with the tanginess of lemons. As far as the simplicity is concerned, this recipe can be made in under ten minutes -it really doesn’t get any easier than that!
The golden rule of making muffins is to combine the dry and wet ingredients in separate bowls. This time around, I did make two exceptions: I combined the buttermilk with the oats and I whisked the sugar with the egg.
Once the buttermilk-oatmeal mixture has been properly combined with the wet ingredients, gently combine this wet mixture with the dry ingredients.
The only thing left to do is to portion the batter in individual muffin cups… and wait 20 minutes for the baking to be completed. You will notice that there is just a sprinkle of coarse sugar over the tops of the individual muffins. This will contribute to a golden brown muffin and that crunchy top I previous mentioned. Please note that the sprinkling of coarse sugar is totally optional.
This past week, I was in the mood for the classic combination of lemons and poppy seeds and this recipe for these Lemon Poppy Seed Buttermilk Oatmeal Muffins delivered. Who can resist this moist and tender crumb?
Origins of the recipe for Lemon Poppy Seed Buttermilk Oatmeal Muffins:
This recipe was inspired by a recipe I found in “Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes”. Any individual trying to preserve family recipes has my instant support.
At the time I purchased this cookbook, the recipe entitled “Lisa’s Lemon Muffins” immediately caught my attention as I love all things lemons! I’ve had it bookmarked for a couple of years…where does time fly?
I found the original recipe very pale in color and the texture was a little bit dry. Just in case you are interested, here are my modifications…
To being with, I used buttermilk instead of regular milk; decreased the total amounts of both vegetable oil and sugar; replaced the granulated sugar with brown sugar; and replaced the glaze to top these Lemon Poppy Seed Buttermilk Oatmeal Muffins with about one tablespoon of natural turbinado sugar. That’s one tablespoon for the whole twelve muffins.
I’ve made them a couple of times in just as many weeks and I have to say that they have quickly become one of my favorite muffins. My all-time favorite muffin is still this recipe for these Moist and Easy Banana Muffins 🙂
Hope you’ll enjoy this recipe for these Lemon Poppy Seed Buttermilk Oatmeal Muffins as much as I do!
- 1 cup old-fashioned oats
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup lightly packed brown sugar
- 1 egg, room temperature
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 4 teaspoons lemon juice, freshly squeezed
- zest of two lemons
- OPTIONAL: 1 tablespoon natural turbinado sugar
- Preheat the oven to 400℉/200℃. Position rack to middle.
- Paper line 12 muffin cups.
- Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and poppy seeds. Whisk together. Set aside.
- In a separate bowl, whisk together the brown sugar and the egg.
- Whisk in the oil, vanilla extract, lemon juice, and lemon zest.
- Add the oat mixture to this wet mixture and mix well together.
- Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
- Fill muffin liners ¾ full.
- If desired, sprinkle tops with turbinado sugar.
- Bake for 18-21 minutes or until top bounces back when lightly touched.
Thanks for dropping by.
Ciao for now!