Lemon Poppy Seed Muffins (Printable View)
Tender muffins infused with lemon zest and crunchy poppy seeds—ideal for breakfast or a light snack.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice (about 2 lemons)
11 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
12 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk sugar, eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until fully blended.
04 - Pour wet mixture into dry ingredients and gently fold just until combined, taking care not to overmix to maintain tender texture.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- It has that perfect balance of tangy and sweet that feels like sharing your favorite secret with a close friend
- The simplicity of ingredients makes it an easy go-to when you want something tasty without fuss
02 -
- Do not overmix the batter—gentle folding keeps muffins tender and airy
- Using fresh lemon juice and zest really elevates the flavor beyond any bottled alternative
03 -
- Lightly zest the lemon before juicing—it’s easier and you capture that fresh aroma
- Folding the batter just a few times preserves the delicate crumb that makes these muffins so special