Lemon Oatmeal Poppy Seed Muffins

Brighten your mornings with these Lemon Oatmeal Poppy Seed Muffins, a delightful blend of tangy citrus and wholesome oats. Infused with the zesty flavor of fresh lemon juice and zest, these muffins are made extra hearty with old-fashioned rolled oats softened in creamy buttermilk. The poppy seeds add a charming crunch, while a touch of vanilla rounds out the flavors. Quick to prepare in just 15 minutes and baked to golden perfection, these soft, moist muffins are perfect for breakfast, brunch, or an on-the-go snack. Enjoy them fresh out of the oven or store leftovers for a treat that stays delicious for days. Indulge in the perfect balance of healthful and indulgent with these easy lemon muffins!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup buttermilk
• 1 cup all-purpose flour
• 0.5 cup granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 0.25 cup unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2

In a medium bowl, combine the rolled oats and buttermilk. Let the mixture sit for 10 minutes to allow the oats to soften.

Step 3

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.

Step 4

In a separate small bowl, whisk together the melted butter, egg, vanilla extract, and fresh lemon juice.

Step 5

Add the wet ingredients to the bowl with the soaked oats and mix gently to combine.

Step 6

Pour the wet mixture into the dry ingredients. Stir together until just combined, being careful not to overmix. The batter will be slightly lumpy, which is normal.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(717.9g)

Amount per serving	% Daily Value*
Calories	1887.7

Total Fat 75.7g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 342.0mg	0%
Sodium 2006.8mg	0%
Total Carbohydrate 269.0g	0%
Dietary Fiber 15.6g	0%
Total Sugars 116.0g
Protein 40.5g	0%

Vitamin D 167.9IU	0%
Calcium 646.9mg	0%
Iron 11.3mg	0%
Potassium 1011.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 8.4%

Carbs: 56.1%