lemon poppy seed cornmeal muffins
Prep time
Cook time
Total time
Serves: 12
  • 1½ c. flour
  • ½ c. cornmeal
  • 1 tsp. poppy seeds
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of fine grain sea salt
  • 2 eggs
  • ⅓ c. oil
  • ⅔ c. sugar
  • ¾ c. buttermilk
  • zest and juice of 1 lemon
  1. Preheat your oven to 350 F. Line a 12 cup muffin tin with paper cups.
  2. In a large bowl whisk together the dry ingredients; flour, cornmeal, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl mix together the wet ingredients; eggs, oil, sugar, buttermilk and the zest and juice of a lemon. Whisk well to combine.
  4. Gently combine the dry and wet ingredients.
  5. Spoon the batter into your muffin cups, about ¾ full. You should be able to get 10-12 muffins.
  6. Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
  7. Cool inside the tin and then transfer to a wire rack.
Recipe by The Clever Carrot at https://www.theclevercarrot.com/2014/09/lemon-poppy-seed-cornmeal-muffins/