Lemon Poppy Seed Muffins (Printable View)

Zesty, tender muffins with fresh lemon and crunchy poppy seeds.

# Ingredient List:

→ 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 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 incorporated.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined—do not overmix. Small lumps remaining are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each approximately ¾ full.
06 - Bake for 18 to 20 minutes until golden and a toothpick inserted into the center comes out clean.
07 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The texture is incredibly moist with just enough crunch from the poppy seeds to keep every bite interesting
  • These come together in one bowl with no fancy equipment needed
  • The lemon flavor is bright and fresh without being overpowering or artificial tasting
02 -
  • Overmixing will make these tough so stir until just combined even if the batter looks slightly uneven
  • Room temperature ingredients blend better so pull your eggs and milk out about 20 minutes before starting
03 -
  • Zest your lemons before juicing them it is so much easier to handle a whole lemon
  • Use a microplane or the smallest holes on your grater for the finest zest that almost melts into the batter

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