Lemon Poppy Seed Muffins (Printer-friendly)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tbsp poppy seeds
04 - 2 tsp baking powder
05 - ½ tsp baking soda
06 - ¼ tsp 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 tsp pure vanilla extract
# How to Make It:
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 extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. A few small lumps are acceptable and ensure tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- That moment when you break one open still warm from the oven and the lemon scent hits you like sunshine
- They stay incredibly moist for days, assuming they actually last that long in your kitchen
02 -
- Overmixing is the enemy—stir until you barely see dry flour and walk away
- Room temperature ingredients blend better so pull those eggs and milk out early
03 -
- Roll your lemons on the counter before zesting to release more oils
- Room temperature butter melts more evenly into the batter for consistent texture