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.
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.
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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