Lemon Poppy Seed Muffins (Print Version)
Moist, zesty muffins with fresh lemon flavor and crunchy poppy seeds
# 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 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 cup fresh lemon juice (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# How-To Steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter or cooking spray.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate medium bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix. A few small lumps are acceptable.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
07 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The combination of bright lemon and nutty poppy seeds hits that perfect sweet spot between refreshing and comforting
- These muffins stay incredibly moist for days which is saying something coming from someone who has eaten her fair share of dry baked goods
02 -
- Room temperature ingredients mix better so pull those eggs and milk out about 20 minutes before starting
- Overmixing is the enemy here and I learned this after making one too many dense hockey puck muffins
03 -
- Zest your lemons before juicing them because it is nearly impossible to zest a lemon that has already been squeezed
- Use a microplane if you have one for the finest zest that incorporates perfectly into the batter