Lemon Poppy Seed Muffins (Print Version)
Moist, zesty muffins infused with fresh lemon and crunchy poppy seeds—ideal 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 (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# Directions:
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 thoroughly combined.
03 - In a separate medium bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—do not overmix. A few small lumps are perfectly fine and will result in tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for consistent portioning.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.
07 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.
# Expert Tips:
01 -
- These muffins strike that magical balance between tangy and sweet that keeps you reaching for just one more
- The texture is incredibly moist without being dense, thanks to perfectly measured wet ingredients and gentle mixing
02 -
- Overmixing is the enemy of tender muffins, so stop as soon as the flour disappears into the batter
- Room temperature ingredients blend more easily and create a more uniform texture
03 -
- Grate your lemon zest before juicing the lemons—it is much easier to handle the fruit while it is still firm
- Pour the batter into a measuring cup with a spout for mess-free filling of those muffin cups