Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds—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 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 butter.
02 - In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
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 mixture into dry ingredients. Fold gently with a spatula just until combined—do not overmix. Small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes until golden and a toothpick inserted into the center comes out clean.
07 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The texture impossibly tender with those tiny poppy seeds adding the most satisfying little crunch in every bite
- Fresh lemon juice and zest give these muffins a sunny brightness that feels like eating morning light itself
02 -
- Overmixing is the enemy of tender muffins, so stop stirring as soon as the flour disappears
- Room temperature ingredients mix more evenly, so pull your eggs and milk out ahead of time
03 -
- Zest your lemons before juicing them, it is so much easier to handle the whole fruit first
- Room temperature butter melts into the batter more evenly, creating a consistent crumb