Lemon Poppy Seed Muffins (Print View)
Moist, zesty muffins with fresh lemon and poppy seed crunch
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tbsp poppy seeds
04 - 2 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp 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 tsp 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 cooking spray.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate medium bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and emulsified.
04 - Pour wet ingredients into dry ingredients. Using a spatula, fold gently until just combined—batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop for consistent portioning.
06 - Bake for 18 to 20 minutes until golden brown and a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Cool completely before storing or serving.
# Expert Tips:
01 -
- The tart lemon and sweet vanilla create this gorgeous balance that keeps you reaching for seconds
- They come together faster than you can brew a pot of coffee but taste like you spent all morning in the kitchen
02 -
- Overmixing creates tough muffins so stop as soon as the flour disappears
- Room temperature ingredients blend better and create a more even texture
03 -
- Zest your lemons before juicing them it's so much easier
- Let melted butter cool slightly so it doesn't cook the eggs when you mix them