In just 30 minutes, you can be biting into these Lemon Poppy Seed Muffins. These moist & tender buttermilk oatmeal muffins are transformed into a special treat with the addition of lemon juice & poppy seeds.
Do you like muffins?
I LOVE muffins.
I love homemade muffins with fresh fruits like these Banana Strawberry Muffins or even these Blueberry Oat Muffins.
I also love savory muffins like these Zucchini Muffins or these Pumpkin Muffins.
How can one resist the simplicity associated with making muffins as well as the endless combinations of flavors?
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 for buttermilk oatmeal muffins can be made in under ten minutes -it really doesn’t get any easier than that! Here’s how…
Instructions
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.
While the oatmeal soaks in the buttermilk, combine the other dry & wet ingredients together.
Once the buttermilk-oatmeal mixture has been properly combined with the wet ingredients, gently combine this wet mixture with the dry ingredients.
While the oatmeal soaks in the buttermilk, combine the other dry & wet ingredients together.
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 previously 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?
Recipe origins
These Buttermilk Oatmeal Muffins were 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! (If you love lemons, you have to try this lemon loaf recipe).
I’ve had it bookmarked for a couple of years. The day I tried it, I knew I had to share it with all of you.
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.
I hope you’ll enjoy these oatmeal muffins as much as I do!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this Buttermilk Oatmeal Muffins recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon Poppy Seed Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Lady2Lucky
I really love the combination of the oatmeal and buttermilk in these tender, moist muffins. I’m always on the lookout for muffin recipies that are soft without huge amounts of sugar, and these fit the bill entirely. The oats do not leave any unusual texture in the muffin.
I did make these in the US. Midwest during winter (poor citrus quality available), so we found the resulting muffins deliciously lemony, but very tart. We ate them with honey, which was amazing and I’m considering adding a 1/4 cup of honey to the next batch.
Thanks for the recipe
Maria
I am thrilled to read you enjoyed these Lemon Poppy Seed Muffins! Just a thought… I am wondering if you would prefer Meyer lemons in this recipe. Thanks so much for stopping by and taking the time to comment.
Chef Markus | Earth, Food, and Fire
Your muffins look wonderfully Maria! Homemade is always better then a boxed mixes, and I’ve found with my kitchen aid a muffin recipe takes no more then 15 minutes to put together. Looking forward to testing these out!
Maria
Thanks Markus! I absolutely agree… homemade muffins are easy to make, quick to assemble, and so much healthier than the boxed variety. Thanks so much for stopping by, appreciate it 🙂
Nathalie
They look so good! As I’m vegan and gluten intolerant, I’ m gonna try to substitute egg for chia seeds and add GF flour. I wish they will be as good as yours seem to be! I cross my fingers!
Maria
I am sure it will be better! Thanks for stopping by Nathalie ♥
Linda O
Delicious muffins! This recipe stood out to me because it included oats and just the right amount of sugar. Your recipe didn’t disappoint! I followed the directions as is and they were a big hit! Thank you 😊
Maria
My pleasure Linda! I’m thrilled to hear you enjoyed these muffins. Thanks so much for taking the time to leave a comment, truly appreciate it 🙂
Fran
This recipe sounded sooo good, but didn’t have any poppy seeds in house. So decided to put off till I picked some up. NOT! Decided to go ahead and make anyway without them.They are moist and lovely and will definitely get some poppy seeds so I can remake them next week. Love your recipes!
Maria
LOL… thanks Fran! I have to tell you that a couple of weeks ago, I went shopping for poppy seeds… 2 big chain grocery stores and no poppy seeds. I finally found some poppy seeds after I visited three different pastry shops in my area. First time I’ve had such a hard time finding poppy seeds! I hope you have better luck than I did 🙂 Thanks so much for dropping by ♥
Barbarito-Levitt Paula
Starting the day with a nice muffin – heaven. These sound ideal for the brunch crowd on a lazy Sunday.
Maria
Can’t go wrong with poppy seeds and lemon! Thanks for taking the time to comment ♥♥♥
Karen (Back Road Journal)
I’d love to have one of those muffins about now with my morning tea…they look good.
Maria
Thanks so much Karen ♥♥♥