Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds—ready in just 35 minutes.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F. Line 12-cup muffin tin with paper liners or grease lightly.
02 - In large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix; a few small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about ¾ full.
06 - Bake for 18–20 minutes, or until toothpick inserted into center comes out clean.
07 - Let muffins cool in tin for 5 minutes, then transfer to wire rack to cool completely.
# Helpful Tips:
01 -
- The bright, zesty flavor wakes up your whole kitchen while they bake
- These stay incredibly moist for days thanks to the perfect ratio of wet to dry ingredients
02 -
- Overmixing makes muffins tough, so stop as soon as you no longer see dry flour
- Room temperature ingredients blend more smoothly and create even texture
03 -
- Zest your lemons before juicing them, it is so much easier to handle
- Let melted butter cool slightly so it does not cook the eggs when you mix