Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and poppy seeds. Perfect breakfast 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
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
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. Fold gently with a spatula until just combined—do not overmix. Small lumps are acceptable and prevent tough muffins.
05 - Divide batter evenly among 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 and tops are golden brown.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- The burst of fresh lemon flavor wakes up even the sleepiest morning
- These muffins stay incredibly moist for days thanks to that perfect butter milk ratio
- Poppy seeds add the most delightful little crunch that keeps every bite interesting
02 -
- Overmixing creates tough muffins so stop as soon as the flour disappears
- Room temperature ingredients blend better so pull the eggs and milk out ahead of time
03 -
- Zest your lemons before juicing them it is so much easier that way
- Use room temperature ingredients for the smoothest batter