Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins with fresh lemon and crunchy poppy seeds, ready in 35 minutes.
# What You'll 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:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix. Small lumps are acceptable and prevent tough muffins.
05 - Divide batter evenly among prepared muffin cups, filling each about ¾ full to allow for proper rising.
06 - Bake for 18–20 minutes until golden brown 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 fresh lemon zest creates this incredible aroma that fills your entire kitchen while they bake
- That perfect balance between tart lemon and sweet crumb keeps everyone coming back for seconds
02 -
- Overmixing makes tough muffins so stop as soon as the flour disappears
- Room temperature ingredients blend better, so set everything out about 20 minutes before starting
03 -
- Zest your lemons before juicing them, it's so much easier to handle
- Invest in a microplane zester if you bake often, it gets just the bright yellow part and leaves the bitter pith behind