Lemon Poppy Seed Muffins (Printable 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 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 (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 evenly distributed.
03 - In a separate medium bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
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 acceptable.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ 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 golden brown.
07 - Allow the muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That moment when you bite through the tender crumb and hit the tiny crunch of poppy seeds
  • The way fresh lemon zest makes the whole house feel brighter instantly
  • They freeze beautifully so you can pull one out on rushed mornings
02 -
  • Overmixing is the enemy of tender muffins, so stop folding as soon as the flour disappears
  • Fresh lemon zest makes more difference than you would believe, so do not skip it or try to substitute dried zest
  • Room temperature ingredients blend more easily and create a more uniform texture
03 -
  • Zest your lemons before juicing them, it is so much easier to handle when the fruit is still firm
  • Room temperature eggs incorporate more smoothly into the batter, so take them out of the fridge first thing

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