Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins with fresh lemon and crunchy poppy seeds
# 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 - 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 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 mixing 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. Fold gently with a spatula until just combined—do not overmix. Small lumps in the batter 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 and the tops are golden brown.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- These muffins stay incredibly moist for days thanks to the butter and milk working together
- The poppy seeds add this subtle crunch that makes every bite interesting
- You get bright lemon flavor in every single bite, not just the occasional zesty surprise
02 -
- Overmixing is the enemy of fluffy muffins, so stop as soon as the flour disappears
- Room temperature ingredients blend together more smoothly than cold ones
- Letting them cool in the tin for those 5 minutes prevents them from falling apart
03 -
- Zest your lemons before juicing them, or you'll have a hard time holding onto the fruit
- Room temperature eggs incorporate more easily into the batter