Lemon Poppy Seed Muffins (Printable Version)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds—ready in 35 minutes for the perfect breakfast treat.
# 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:
01 - Preheat 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 flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until combined—do not overmix. Small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 20 minutes until golden and a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The burst of fresh lemon flavor wakes up your whole palate like nothing else
- They stay incredibly moist for days, thanks to the perfect wet-to-dry ratio
02 -
- Overmixing will make these tough and rubbery, so trust that lumpy batter is your friend
- Fresh lemon juice makes a huge difference compared to the bottled stuff
03 -
- Room temperature ingredients blend better and create a more tender crumb
- Letting the batter rest for 10 minutes before baking improves texture