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.

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

• 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. 

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.

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.

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.

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.

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.

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.

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

Muffin recipes with buttermilk

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.

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! 

★★★★★ 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!

Lemon recipes

Recipe

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!