Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds—ready in 35 minutes.
# What You 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 Steps:
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 ingredients into dry ingredients. Fold gently with a spatula until just combined—batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for consistent portioning.
06 - Bake for 18–20 minutes until golden brown and a toothpick inserted into the center comes out clean. Rotate pan halfway through for even baking.
07 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Cool completely before storing or serve warm for best texture.
# Helpful Tips:
01 -
- The burst of fresh lemon wakes up even the sleepiest morning routine
- That tiny crunch from poppy seeds makes every bite interesting
02 -
- Overmixing will make these tough and rubbery
- Room temperature ingredients blend more smoothly
03 -
- Zest your lemons before juicing them
- Room temperature eggs prevent the butter from seizing