Lemon Poppyseed Muffins

(adapted from

A delicious, bright pick me up perfect for breakfast, coffee, lunch, an afternoon snack, dinner, dessert… really any time of day. The last time we made these muffins we were very fortunate. Why? Well because we had a helper who was an absolute ray of sunshine. Way  brighter than these lemon muffins in our kitchen. Seriously, how does this beautiful child not make you smile?



1 cup buttermilk

2 tbsp fresh lemon juice

½ cup butter softened

1 cup sugar

1 generous tbsp lemon zest

2 eggs

2 cups of flour

2 tsp baking powder

½ tsp salt

¼ tsp baking soda

¼ cup poppy seeds

Whisk the buttermilk with the lemon juice and set aside. Using a hand mixer, beat the butter, sugar and lemon zest together adding the eggs one at a time. Mix well.


Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients a third at a time, alternating with the buttermilk mixture. Mix until just combined if you want be prim and proper following the recipe… We just throw it all in at once and they always seem to turn out, but we figured we had better at least tell you how it’s supposed to be done. Gently stir in the poppy seeds. Fill muffin tins ¾ full and bake at 350 degrees for 22-25 minutes for regular sized muffins and 15-18 minutes for mini muffins.


These muffins are a perfect pick-me-up any time of the day and, as with most of our baking, are best when enjoyed in the company of great friends!