Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly. Gather your ingredients and tools so everything is within reach.
Lightly toast the poppy seeds in a dry skillet over medium heat until fragrant and slightly golden, about 2 minutes. Let them cool while you prepare the batter.
Using a microplane or fine grater, zest the lemon directly into a large mixing bowl, then squeeze in the juice. This will add a bright aroma and tangy flavor to your muffins.
Add the buttermilk, melted butter, eggs, and vanilla extract to the lemon mixture. Whisk everything together until smooth and slightly frothy—this helps incorporate air for a tender crumb.
In a separate bowl, whisk together the flour, sugar, salt, and toasted poppy seeds. This ensures even distribution of the dry ingredients and seeds throughout the batter.
Pour the dry mixture into the wet ingredients. Gently fold with a spatula just until combined—avoid overmixing to keep the muffins light and airy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This helps the muffins rise nicely and develop a rounded top.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. The kitchen will fill with a zesty lemon aroma as they bake.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely, preserving their crisp top and moist interior.
Once cooled, dust the muffins with powdered sugar or drizzle with a light lemon glaze if desired. Serve warm or at room temperature, enjoying their tender crumb and lively citrus flavor.
