Lemon Poppy Seed Muffins (Printable version)
Zesty lemon muffins with crunchy poppy seeds, perfect for breakfast or a midday treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice
11 - 1 tablespoon lemon zest
12 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease it thoroughly.
02 - Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, beat eggs with milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
05 - Spoon the batter evenly into muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert advice:
01 -
- This muffin recipe feels like sharing a sunny secret for a fresh and tangy start to your day
- The perfect balance of moist and crumbly texture makes these muffins an instant favorite whenever I bake them
02 -
- Don't overmix the batter—seeing small lumps is perfectly fine and keeps the muffins tender.
- Fresh lemon zest and juice make all the difference in brightness; bottled lemon just won't cut it.
03 -
- Using melted butter that's cooled prevents cooking the eggs and keeps the batter smooth.
- The secret to light muffins is folding the wet and dry ingredients just enough to combine.