Lemon Poppy Seed Muffins (Printable)
Zesty, moist muffins with fresh lemon crunch
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tbsp poppy seeds
04 - 2 tsp baking powder
05 - ½ tsp baking soda
06 - ¼ tsp 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 tsp pure vanilla extract
# How To Make:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
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. Small lumps are acceptable and ensure tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for consistent portioning.
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 before transferring to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Hints:
01 -
- The muffins stay incredibly moist thanks to whole milk and melted butter
- Fresh lemon zest and juice give them a bright zesty flavor that wakes up your palate
02 -
- Overmixing the batter will make these muffins tough and rubbery
- Room temperature ingredients blend more smoothly creating a better texture
03 -
- Zest your lemons before juicing them to get every bit of fragrant oil
- Room temperature eggs incorporate better and create a more uniform texture