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    Home » Breakfast and Brunch » Lemon Poppy Seed Muffins with Buttermilk

    Lemon Poppy Seed Muffins with Buttermilk

    November 29, 2023 , Updated October 26, 2024 Maria 16 Comments

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    Lemon poppy seed muffins with buttermilk in a wicker basket.

    Enjoy the delightful combination of zesty lemons, nutty poppy seeds, and the wholesome goodness of buttermilk and oats with this recipe for Lemon Poppy Seed Muffins.

    Lemon poppy seed muffins with buttermilk in a wicker basket.

    As someone who has been baking muffins my entire adult life, I appreciate the versatility of these quick breads.

    My journey with muffins has been a delicious adventure, from experimenting with fresh fruits in Banana Strawberry Muffins to making comforting classics like Blueberry Oat Muffins.

    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.

    Adding oats and buttermilk has brought a delightful twist to this timeless duo. The oats lend a hearty texture, while the buttermilk infuses a subtle richness, making these muffins a truly satisfying treat.

    With years of muffin-baking experience, I can confidently assure you that this no-butter muffin recipe is delicious and incredibly easy to make. There’s no need for creaming butter or a stand mixer. We are after all making muffins and not cupcakes.

    The golden rule of making muffins typically involves combining dry and wet ingredients separately. However, I made two exceptions this time: blending buttermilk with oats and whisking sugar with the egg.

    Are you ready to dive into the finer details?

    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • FAQ
    • Muffin recipes with buttermilk
    • Recipe origins
    • Lemon recipes
    • Recipe
    Ingredients to amke lemon poppy seed muffins on a wooden table.

    Ingredients

    • Old-fashioned oats (ground): Add a hearty texture and nutty flavor to the muffins.
    • Buttermilk or sour milk: Provides moisture and a tangy flavor to enhance the overall taste.
    • All-purpose flour: Provides structure to the muffins.
    • Baking powder: Acts as a leavening agent to help the muffins rise.
    • Baking soda: Another leavening agent that reacts with acidic ingredients for additional rise.
    • Salt: Enhances the flavors and balances the sweetness in the recipe.
    • Poppy seeds: Add a subtle crunch and a distinct flavor to the muffins.
    • Lightly packed brown sugar: Sweetens the muffins and contributes to their moistness.
    • Egg (room temperature): Binds the ingredients together and provides structure.
    • Vegetable oil: Adds moisture and helps create a tender texture.
    • Pure vanilla extract: Enhances the overall flavor of the muffins.
    • Lemon juice (freshly squeezed): Adds a bright and citrusy flavor.
    • Lemon zest: Provides a concentrated lemon flavor and aroma.
    • Natural turbinado sugar: Although this is optional, it adds a little crunch to the top of the muffins. 
    A close up of a Lemon Poppy Seed Buttermilk Oatmeal Muffins

    Instructions

    Preheat and prepare: Preheat your oven to 400°F (200°C). Position the rack in the middle. Line a muffin tin with parchment liners or grease the cups.

    A photo collage of the oatmeal being processed and combined with the buttermilk.

    Soak oats in buttermilk: Measure 1 cup of old-fashioned oats and grind them to a flour consistency. In a bowl, combine the ground oats with 1 cup of buttermilk. Let them soak together for about 10 minutes.

    A photo collage of he dry ingredients being combined together.

    Combine dry ingredients: Whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of Kosher salt, and 2 tablespoons of poppy seeds in a separate large bowl.

    A photo collage of the wet ingredients being combined together.

    Whisk wet ingredients: In another bowl (or measuring cup), whisk together ½ cup of lightly packed brown sugar, 1 room-temperature egg, ¼ cup of vegetable oil, 1 teaspoon of pure vanilla extract, 1 tablespoon of freshly squeezed lemon juice, and 1½-2 tablespoons of lemon zest.

    A photo collage of the wet ingredients being combined with the dry ingredients.

    Combine wet and dry mixtures: Combine the buttermilk oat mixture with the egg mixture. Then, add this liquid mixture to the dry ingredients. Gently fold the ingredients with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

    Lemon poppy seed muffins portioned in muffin cups.

    Fill muffin cups: Spoon the batter into the prepared muffin cups using a spring-release ice cream scooper, filling each about two-thirds full.

    Optional turbinado sugar topping: If using, sprinkle a pinch of natural sugar over each muffin for a sweet, crunchy finish.

    Bake: Place the muffin tin in the preheated oven and bake for 18-21 minutes or until a wooden toothpick inserted into the center comes out clean.
    Cool and enjoy: Allow the muffins to cool in the tin for 1-2 minutes before transferring them to a wire rack to cool completely.

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

    Tips

    • Soaking oats: Allowing the ground oats to soak in buttermilk for about 10 minutes softens them and adds moisture to the muffins, contributing to their tenderness.
    • Preheat your oven: Preheating is a critical step that ensures your muffins start baking at the right temperature, leading to optimal texture and flavor.
    • Prevent soggy muffins: Resist the temptation to let your muffins cool in the tin for too long. After just 1-2 minutes, carefully remove them and transfer them to a wire rack for complete cooling.

    FAQ

    I don’t have a food processor to grind the oats. Can I still make these muffins?

    Absolutely! While a food processor can provide a finer texture, you can still make these muffins without one. I would soak the oats for a total time of 20 minutes.

    What can I replace the buttermilk with?

    If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, fill the cup with milk to the one-cup line. Stir together and let it sit for five minutes before using.

    Why did my muffins stick to the paper?

    Muffins sticking to the paper liners can occur due to a few reasons. One possibility is that the muffins may not have cooled adequately before attempting to peel off the paper. Ensure the muffins are completely cooled before removing the liners. Additionally, the liner type can impact sticking—consider using high-quality non-stick liners or those made with parchment paper.

    Muffin recipes with buttermilk

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    These raspberry oatmeal muffins are a delicious way to sweeten your day.

    Are you looking for more buttermilk muffin variations? How about trying our Grated Apple Muffins, Rhubarb Muffins, or these Healthy Zucchini Muffins? Each offers a distinct flavor profile, adding a delightful twist to your muffin collection.

    MORE MUFFIN RECIPES

    Recipe origins

    These lemon muffins with poppy seeds draw inspiration from a delightful recipe in “Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes.”

    Preserving cherished family recipes instantly resonates with me and has my instant support. Among its treasures, the “Lisa’s Lemon Muffins” caught my eye, mainly because of my fondness for all things lemony (if you share this love, don’t miss out on trying my lemon loaf recipe).

    I’ve had this muffin recipe bookmarked for a couple of years. The day I tried it, I knew I had to share it with all of you.

    The recipe was a bit pale with a slightly dry texture in its original form. For those curious about my culinary tweaks, here they are:

    • I opted for buttermilk over regular milk.
    • Added poppy seeds.
    • I reduced the total amounts of both vegetable oil and sugar.
    • I swapped granulated sugar for the richer notes of brown sugar.
    • Instead of the traditional glaze, I crowned these lemon-infused muffins with a modest sprinkle of about one tablespoon of natural turbinado sugar, generously spread across all twelve muffins.

    After making these adjustments, they have become a regular in my muffin lineup.

    I hope you and your family enjoy these oatmeal muffins as much as my family does!

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    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,

    Maria 

    ★★★★★ If you have made these poppy seed muffins with buttermilk, I would love to hear about it in the comments below and be sure to rate the recipe!

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    Recipe

    Lemon poppy seed muffins with buttermilk in a wicker basket.

    Lemon Poppy Seed Muffins with Buttermilk

    Enjoy the delightful combination of zesty lemons, nutty poppy seeds, and the wholesome goodness of buttermilk and oats with this recipe for Lemon Poppy Seed Muffins.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 164kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 cup old-fashioned oats ground, 80 grams
    • 1 cup buttermilk or sour milk
    • 1 cup all-purpose flour 142 grams
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 tablespoons poppy seeds 18 grams
    • ½ cup lightly packed brown sugar 90 grams
    • 1 egg room temperature
    • ¼ cup vegetable oil
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon lemon juice freshly squeezed
    • 2 tablespoons lemon zest
    • OPTIONAL: 1 tablespoon natural turbinado sugar

    Instructions

    • Preheat the oven to 400℉/200℃. Position rack to middle.
    • Paper line 12 muffin cups.
    • Combine the ground 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 this egg mixture to the oat 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.
    • Allow the muffins to cool for 1-2 minutes before transferring them to a wire rack to cool completely.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Soaking oats: Allowing the ground oats to soak in buttermilk for about 10 minutes softens them and adds moisture to the muffins, contributing to their tenderness.
    • Preheat your oven: Preheating is a critical step that ensures your muffins start baking at the right temperature, leading to optimal texture and flavor.
    • Prevent soggy muffins: Resist the temptation to let your muffins cool in the tin for too long. After just 1-2 minutes, carefully remove them and transfer them to a wire rack for complete cooling.
    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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    I originally published this post on May 27, 2017,  and republished it on November 29, 2023 with updated content, photos and a video.  Thanks for sharing!

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a retired 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. Anna

      December 03, 2023 at 10:00 am

      5 stars
      Hi Maria
      I made these last nite! Turned out amazingly delicious! My husband and I had 3 each after they came out of the oven. I love that the recipe has buttermilk, oatmeal, poppy seeds and lemon all my favorites! So healthy with reduced saturated fats, healthy buttermilk and fiber with oats and poppy seeds. This is a winner recipe!
      BTW I LOVE your recipes they definitely have a European twist. So delicious and time tested!
      💜

      Reply
      • Maria

        December 05, 2023 at 9:54 pm

        Thanks so much Anna! So happy to read this!

        Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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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