Lemon Poppy Seed Muffins (Printable)

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 - 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 butter.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate medium bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and blended.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix. Small lumps in the batter are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is incredibly moist without being dense, thanks to just the right ratio of wet to dry ingredients
  • Fresh lemon juice and zest create this brightness that wakes up your palate
  • They come together in under 40 minutes from start to finish
  • The poppy seeds add this satisfying crunch that keeps every bite interesting
02 -
  • Overmixing creates tough muffins, so stop as soon as the flour disappears
  • Room temperature ingredients mix more evenly and create better texture
  • Filling muffin cups too full causes overflow, so stick to three quarters
03 -
  • Zest your lemons before juicing them to make your life easier
  • Room temperature eggs incorporate more smoothly into the batter
  • Let melted butter cool slightly so it does not scramble the eggs

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