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.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 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.
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
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