Lemon Poppy Seed Muffins (Print Page)

Moist, zesty muffins infused with fresh lemon and poppy seed crunch

# 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 - 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

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth and emulsified.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix; a few small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The combination of fresh lemon juice and zest creates an incredibly bright, zesty flavor that wakes up your taste buds
  • These muffins stay incredibly moist thanks to the perfect ratio of wet to dry ingredients and that melted butter
  • The tiny poppy seeds add the most delightful little crunch in every single bite
02 -
  • Overmixing the batter will make your muffins tough and dense, so stop as soon as you no longer see dry flour
  • Room temperature ingredients blend together more smoothly and create a more consistent texture
  • Measuring flour by spooning it into your measuring cup and leveling it off prevents dense, dry muffins
03 -
  • Zest your lemons before juicing them, it is much easier to handle the whole fruit when it still has all its juice inside
  • Roll the lemons on the counter with your palm before cutting to maximize the amount of juice you can extract
  • If you only have salted butter, just reduce the salt in the dry ingredients by a tiny pinch

Return