Lemon Poppy Seed Muffins (Printable)

Moist, zesty muffins with fresh lemon and poppy seed crunch. Perfect breakfast or tea treat.

# What You 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 oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
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 extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix. Small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The texture is incredibly moist, with a tender crumb that stays fresh for days
  • That bright lemon flavor wakes up your taste buds without being overwhelming
  • Poppy seeds add this wonderful little crunch that makes every bite interesting
02 -
  • Overmixing will make these tough, so stop as soon as the flour disappears
  • Room temperature ingredients blend better, so set everything out ahead of time
03 -
  • Zest your lemons before juicing them, it is so much easier
  • Room temperature butter melts more evenly into the batter

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