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    Home » Breakfast and Brunch » Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins

    May 27, 2017 , Updated February 15, 2022 Maria 14 Comments

    Jump to Recipe

    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.

    A single Lemon Poppy Seed Buttermilk Oatmeal Muffin on a plate.

    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.

    Poppy seed muffin batter in a bowl.

    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.

    Buttermilk Oatmeal Muffins portioned in muffin cups.

    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.

    A Buttermilk Oatmeal Muffin is split open to reveal a tender crumb.

    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?

     

    A poppy seed muffin on a plate surrounded by a basket of muffins and a glass of orange juice.

    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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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!

    A close up of a Lemon Poppy Seed Buttermilk Oatmeal Muffins

    A single Lemon Poppy Seed Buttermilk Oatmeal Muffin on a plate.

    Lemon Poppy Seed Muffins

    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.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 muffins
    Calories: 164kcal
    Author: Maria Vannelli RD
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    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.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from recipe found in "Sweet Home" cookbook
     

    Nutrition

    Serving: 1muffin | Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 172mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 88mg | Iron: 1.1mg
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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lady2Lucky

      January 10, 2020 at 9:19 am

      5 stars
      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

      Reply
      • Maria

        January 11, 2020 at 8:43 pm

        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.

        Reply
    2. Chef Markus | Earth, Food, and Fire

      March 13, 2018 at 5:20 am

      5 stars
      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!

      Reply
      • Maria

        March 13, 2018 at 5:53 am

        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 🙂

        Reply
    3. Nathalie

      March 12, 2018 at 12:43 pm

      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!

      Reply
      • Maria

        March 12, 2018 at 12:57 pm

        I am sure it will be better! Thanks for stopping by Nathalie ♥

        Reply
    4. Linda O

      March 11, 2018 at 1:53 pm

      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 😊

      Reply
      • Maria

        March 12, 2018 at 4:55 am

        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 🙂

        Reply
    5. Fran

      June 05, 2017 at 10:30 am

      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!

      Reply
      • Maria

        June 05, 2017 at 5:15 pm

        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 ♥

        Reply
    6. Barbarito-Levitt Paula

      June 01, 2017 at 6:57 pm

      Starting the day with a nice muffin – heaven. These sound ideal for the brunch crowd on a lazy Sunday.

      Reply
      • Maria

        June 01, 2017 at 9:05 pm

        Can’t go wrong with poppy seeds and lemon! Thanks for taking the time to comment ♥♥♥

        Reply
    7. Karen (Back Road Journal)

      June 01, 2017 at 7:45 am

      I’d love to have one of those muffins about now with my morning tea…they look good.

      Reply
      • Maria

        June 01, 2017 at 9:03 pm

        Thanks so much Karen ♥♥♥

        Reply

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