Lemon Poppy Seed Muffins (Printable)
Moist, zesty muffins infused with fresh lemon and poppy seed crunch
# 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 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 evenly distributed.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula 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 three-quarters full.
06 - Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The burst of fresh lemon wakes up your tastebuds like nothing else
- They stay incredibly moist for days unlike other muffins that turn into hockey pucks
02 -
- Overmixing makes tough muffins so stop as soon as the flour disappears
- Fresh lemon juice is non negotiable here because bottled juice tastes flat and metallic
03 -
- Room temperature ingredients prevent the butter from solidifying in tiny lumps
- Zest your lemons before juicing them or it becomes nearly impossible