Lemon Poppy Seed Muffins (Print Version)
Soft, zesty muffins with fresh lemon and crunchy poppy seeds
# 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 - ½ tsp baking soda
06 - ¼ tsp 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 tsp pure vanilla extract
# How-To:
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 ingredients into dry ingredients. Fold gently with a spatula until just combined—stop when flour streaks disappear. Do not overmix; small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about ¾ full. Use a cookie scoop or ladon for consistent portioning.
06 - Bake at 375°F for 18–20 minutes until golden brown 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. Cool completely before serving or storing.
# Expert Advice:
01 -
- The combination of bright lemon and satisfying crunch is somehow better than you expect it to be
- They come together in under 40 minutes but taste like something from a fancy bakery case
02 -
- Overmixing is the enemy of tender muffins; stop as soon as you no longer see dry flour.
- Room temperature ingredients blend better, so plan ahead by setting everything out about 20 minutes before you start.
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith.
- Pop the muffin tin on a baking sheet to prevent overbrowning on the bottom.