Moist tender poppy seed muffins (Printable View)

Tender muffins with crunchy poppy seeds and a subtle citrus zest, perfect for any time of day.

# Ingredient List:

→ 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 - 2/3 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 large eggs
10 - 1/4 cup sour cream or plain yogurt
11 - 1 tablespoon lemon zest
12 - 2 teaspoons 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.
02 - Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk together milk, melted butter, eggs, sour cream, lemon zest, and vanilla extract until homogeneous.
04 - Gently fold the wet ingredients into the dry until just combined without overmixing.
05 - Spoon batter evenly into the prepared tin, filling each cup about three-quarters full.
06 - Bake for 18 to 20 minutes until 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.

# Expert Suggestions:

01 -
  • They stay incredibly moist and tender for days, making them perfect for busy mornings when you need breakfast ready to grab.
  • The poppy seeds add an unexpected crunch and visual interest that makes these feel fancy, even though they're genuinely easy to make.
  • That bright lemon zest gives each bite a subtle citrus lift that keeps you coming back for just one more muffin.
02 -
  • Never overmix your batter once you combine wet and dry—I learned this the hard way with tough, dense muffins. Less mixing means more tender, delicate crumb.
  • Cooling the melted butter before adding it to the eggs is non-negotiable; hot butter will scramble the eggs and give you a grainy texture.
  • Fresh baking powder makes all the difference. If yours is older than six months, it's lost its power and your muffins won't rise properly.
03 -
  • Use a microplane zester for the finest, fluffiest lemon zest—it makes a noticeable difference in the final texture and flavor distribution.
  • If your sour cream is very thick, thin it slightly with a splash of milk before mixing so the batter comes together smoothly.
  • Bake a test muffin by filling a cup 3/4 full; if it rises perfectly and looks golden, you know your oven temperature is accurate for the rest of the batch.

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