Lemon Poppy Seed Muffins (Printable View)
Moist, zesty muffins with fresh lemon and crunchy poppy seeds—ready in 35 minutes.
# 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 - 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 Prepare:
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 the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—stop when no dry streaks remain. A few small lumps are acceptable; do not overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The burst of fresh lemon makes these feel like sunshine on a plate
- They come together so quickly you might memorize the recipe after one batch
02 -
- Overmixing is the enemy of tender muffins so stop as soon as the flour disappears
- Room temperature ingredients blend together more smoothly than cold ones
03 -
- Mix your batter by hand rather than with a mixer for better control
- Use a light hand when folding to keep the texture tender