2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of 2 lemons
1/2 cup unsalted butter, melted and cooled
3/4 cup buttermilk
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Optional Additions:
Lemon glaze: Mix powdered sugar with lemon juice until smooth and drizzle over cooled muffins.
Lemon icing: Combine powdered sugar, lemon juice, and lemon zest until thick and spreadable, then spread over cooled muffins.
Blueberries: Fold in fresh or frozen blueberries for added sweetness and moisture.
Almonds: Sprinkle sliced almonds on top of muffins before baking for extra crunch.
Greek yogurt: Substitute buttermilk with Greek yogurt for a tangier flavor and richer texture.
Tips for Success:
Use fresh lemons for the best flavor and zest them before juicing.
Mix wet and dry ingredients separately before combining to ensure even distribution of ingredients.
Do not overmix the batter to avoid dense and tough muffins.
Fill muffin liners or greased muffin tin cups only about 3/4 full to allow room for rising.
Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Instructions:
