These moist & tender buttermilk oatmeal muffins are transformed into a special treat with the addition of lemon juice & poppy seeds. While the oatmeal soaks in the buttermilk, combine the other dry & wet ingredients together. In just 30 minutes, you can be biting into warm 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 for buttermilk oatmeal muffins can be made in under ten minutes -it really doesn’t get any easier than that! Here’s how…
HOW TO MAKE BUTTERMILK OATMEAL MUFFINS :
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 Buttermilk Oatmeal Muffins:
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.
The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no extra charge to you).
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. 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!
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.
Ciao for now,
★★★★★ 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 Buttermilk Oatmeal Muffins
- 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.
IF YOU ENJOYED THIS Buttermilk Oatmeal Muffins RECIPE, SAVE IT FOR LATER.
PIN IT TO YOUR MUFFIN BOARD!
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