Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (190g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 3 teaspoons (15g)
- Salt: 1 teaspoon (5g)
- Lemon zest: 1 tablespoon (5g)
- Poppy seeds: 1/4 cup (30g)
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/3 cup (80ml)
- Eggs: 2 large (100g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
Easy (1)
Preparation Method Steps:
- Preheat oven to 400°F (200°C) and line a muffin pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
- Fill the prepared muffin cups to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Saturated fat: 2g
- Cholesterol: 70mg
- Sodium: 240mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Intense lemon flavor
- Crunchy poppy seed texture
- Perfect for breakfast, snacks, or desserts
User Comments:
- "These muffins were so easy to make and turned out amazing! The lemon and poppy seed combination was perfect."
- "I love the fluffy texture and tangy lemon flavor. They're my new go-to muffin recipe."
- "The poppy seeds added a great crunch and nutty flavor. I'll definitely be making these again and again."
Special Precautions and Tips:
- For best results, use fresh lemon zest.
- Do not overmix the batter, as this will toughen the muffins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Serve the muffins warm with butter or your favorite jam.
