Lemon Poppy Seed Muffins (Printer-Friendly)
Moist, zesty muffins with fresh lemon and crunchy poppy seeds
# 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
# 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 well incorporated.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and emulsified.
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 and prevent tough muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for portioning.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly touched.
07 - Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.
# Expert Advice:
01 -
- The combination of tart lemon and sweet vanilla creates this bright warm comfort that feels like sunshine in muffin form
- They come together in one bowl with minimal fuss but taste like you spent all morning on them
02 -
- Room temperature ingredients combine more smoothly and create a more tender texture, so take your eggs and milk out ahead of time
- That visual cue where the muffins pull slightly away from the tin edges is usually more reliable than a timer
03 -
- Zest your lemons before juicing them—it's nearly impossible to zest a lemon that's already been squeezed
- If you want that bakery-style dome, start the oven at 400°F for the first five minutes, then reduce to 375°F for the remaining time