Lemon Poppy Seed Muffins (Printer-friendly)

Moist, zesty muffins infused with fresh lemon and delightful poppy seed crunch—perfect for breakfast or afternoon tea.

# 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 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon 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 teaspoon pure vanilla extract

# How To Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate medium bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix. A few small lumps are perfectly fine.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a cookie scoop or ladon for consistent portioning.
06 - Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
07 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • The lemon zest creates these bright fragrant pockets throughout every bite that make your whole kitchen smell like sunshine
  • These muffins stay incredibly moist for days thanks to the butter and milk working together
  • You probably have everything in your pantry right now except the lemons
02 -
  • The moment you pour wet into dry, the chemical reaction starts. Work quickly and gently.
  • Room temperature ingredients mix more evenly. Pull your eggs and milk out about 30 minutes before starting.
03 -
  • Use a kitchen scale if you have one. Baking by weight is more accurate than cups.
  • Test for doneness at 18 minutes. Overbaked muffins dry out fast.

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