Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins with fresh lemon flavor and crunchy poppy seeds. Ready in 35 minutes for a perfect breakfast treat.
# 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 Steps:
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 mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until combined—stop when a few lumps remain. Avoid overmixing to ensure tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These muffins strike that perfect balance between tangy and sweet without being cloying
- The texture is incredibly moist while still having a tender crumb that keeps for days
02 -
- Overmixing creates tough muffins, so stop as soon as the flour disappears
- Room temperature ingredients combine more smoothly and create better texture
03 -
- Room temperature lemons yield more juice and are easier to zest
- Roll lemons firmly on the counter before cutting to maximize juice