Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and delightful poppy seed crunch. Perfect breakfast or tea treat 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 It:
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 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 and will prevent tough 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 and the tops are lightly golden.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.
# Expert Suggestions:
01 -
- The texture impossibly moist with this tender crumb that makes you wonder how something so simple can taste this special
- That perfect balance where the lemon brightness hits first and the poppy seeds give you something to crunch on between bites
02 -
- Letting the melted butter cool slightly before adding it prevents the eggs from scrambling and keeps your batter smooth
- Room temperature ingredients blend together more easily, creating a more uniform crumb in the final muffin
03 -
- Grate your lemon zest before juicing the lemons, much easier to handle a whole lemon than trying to zest a slippery squeezed half
- If your muffins brown too quickly, tent the pan with foil for the last 5 minutes of baking