The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon Poppy Seed Muffins

3.75 Mitt(s) 4 Rating(s)4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Lemon Poppy Seed Muffins.

Ingredients

  • 2-½ cups Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • 1-⅓ cup Canola Oil
  • 1 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 whole Lemons, Juiced And Zested
  • 2 Tablespoons Poppy Seeds

Preparation

Preheat oven to 350 degrees F. Place a rack in the center of the oven. Line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda. In another medium bowl, whisk together canola oil, buttermilk, egg and vanilla extract along with the lemon juice and zest.

Add the wet ingredients to the dry ingredients all at once. Whisk together until just combined.

Stir in the poppy seeds. Pour the batter into the prepared muffin tins and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a rack, and if you like you can sprinkle with some confectioner’s sugar.

6 Comments

You must be logged in to post a comment.

Profile photo of bakeaholic

bakeaholic on 7.23.2010

re: Reviews about the olive oil, I believe I did make it with the full 1 1/3 cup, but possibly try using only just about 1 cup instead of the entire amount?

Profile photo of bakeaholic

bakeaholic on 5.22.2010

Hawkeyegal – I don’t think there is a sprouts around here?? Maybe it’s only in the US! I wish we did!

Valerief -Thanks~ Really? I didn’t know that. I think they are in my drawer in the pouch they came in, maybe i’ll stick em in the fridge!

Profile photo of valerief

valerief on 5.21.2010

Nice picture! I love lemon poppy seed muffins! If you do get your poppy seeds in bulk, be sure to keep them in the fridge by the way. If you don’t, they go rancid and icky VERY fast (been there, done that, didn’t want the T-shirt!)

Profile photo of hawkeyegal

hawkeyegal on 5.21.2010

If you have a Sprouts market by you I know that they sell them in bulk. That’s where I usually pick mine up. Good luck!

Profile photo of bakeaholic

bakeaholic on 5.21.2010

Thanks! I thought I would be able to buy them in bulk, and assumed they would be super cheap! However I had to buy a package for 4$ when I only wanted a few tablespoons. Oh well. I guess I’ll be making lots of things with poppy seeds in the future!

4 Reviews

You must be logged in to post a review.

Profile photo of amshoegal

amshoegal on 6.14.2011

I agree with thekitchenpixie…

I made them and they were delicious! The bottom of the cups were fairly oily and I would want more of a lemon taste! I also took leftover batter and made into more of a lemon cake in a 8×8 pan, and baked it for 5-6 minutes longer than the muffins!

YUMMY!

Profile photo of thekitchenpixie

thekitchenpixie on 7.4.2010

I agree with huckleberrystew. The oil content is perhaps a 1/3 too much. I had to nearly double my cooking time just to cook the center all the way through. the sweet level is good, but I am going to double the lemon juice if I make these again. A decent base recipe, kudos for being dairy free and vegan, but a little doctoring is required to make this a great recipe.

Profile photo of hailey@nakedcupcakes

[email protected] on 5.30.2010

I just made these, and everyone loved them! thank you so much for the recipe! i did read the comment about the vegetable oil and put in a bit less, and they came out perfect.

Profile photo of huckleberrystew

huckleberrystew on 5.26.2010

I’m wondering if your quantity of vegetable oil was off. As I made them I thought it seemed high, and my finished muffins are oily and taste like vegetable oil. I love their fluffiness and they smell delicious and lemony, though!

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate