Lemon Poppy Seed Muffins (Printable version)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds
# 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 - 1/2 tsp baking soda
06 - 1/4 tsp salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 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 a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a 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 3/4 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 tender crumb stays moist for days unlike other muffins that dry out within hours
- That perfect balance between sweet sugar and bright lemon keeps everyone coming back for just one more
02 -
- Overmixing creates tough muffins so stop folding as soon as you no longer see dry flour
- Freshly zested lemon makes a remarkable difference compared to bottled zest or juice alone
03 -
- Room temperature ingredients blend more smoothly creating a more consistent texture
- Grating lemon zest before juicing prevents losing those precious aromatic oils