Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds. Ready in 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 2 teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - ¾ cup whole milk
09 - ½ cup unsalted butter, melted and cooled
10 - ⅓ cup fresh lemon juice (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# How-To Steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix; a few small lumps are acceptable.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The balance of tart lemon and sweet poppy seeds hits every craving at once
- They come together so quickly you can have warm muffins in under an hour
02 -
- Overmixing is the enemy of tender muffins, so stop as soon as the flour disappears
- Fresh lemon juice makes a noticeable difference compared to bottled stuff
03 -
- Room temperature ingredients prevent the butter from seizing when you mix everything together
- Zest your lemons before cutting them for juice to avoid losing any of those precious oils