Lemon Poppy Seed Muffins

  1. Yields: 12 muffins
  2. Preparation time: 15 minutes
  3. Baking time: 20 minutes


  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 1/4 cups white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon lemon extract


  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, mix together flour, poppy seeds, sugar, baking soda, and salt.
  3. In another bowl, combine oil, eggs, buttermilk, and lemon extract.
  4. Gradually add the wet mixture to the dry ingredients, mixing just until moistened.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

You can find this and more cupcake recipes in my “Muffin Cookbook”.

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