Lemon Poppy Seed Muffins (Printable)
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 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
# Steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix; a few lumps are fine.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The burst of fresh lemon flavor wakes up your entire kitchen while they bake
- They stay incredibly moist for days, unlike so many other muffin recipes
02 -
- Melted butter must cool before adding or it will cook the eggs and create strange textures
- That tiny bit of baking soda matters because the lemon juice is acidic
03 -
- Zest your lemons before cutting them open to juice
- Use a microplane or fine grater to avoid the bitter white pith