Lemon Poppy Seed Muffins (Printable)
Zesty, moist muffins with fresh lemon juice and crunchy poppy seeds. Ready in 35 minutes.
# What you 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 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 cup fresh lemon juice (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# Directions:
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 medium 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 or wooden spoon until just combined—do not overmix. Small lumps are acceptable.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full using a scoop or ladle.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
07 - Allow the muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The texture is incredibly moist thanks to melted butter and whole milk, not dry or crumbly like some bakery versions
- Fresh lemon juice and zest create that bright, wake-you-up flavor that feels like sunshine in muffin form
02 -
- Overmixing the batter creates tough, rubbery muffins with tunnels through the crumb
- Room temperature ingredients blend more smoothly and help prevent curdling when mixing
03 -
- Zest your lemons before juicing them, it's much easier to handle the fruit while it's still firm
- Room temperature butter melts more evenly and prevents the batter from separating