Lemon Poppy Seed Muffins (Printer-friendly)

Moist muffins infused 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 Guide:

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 bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate medium 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. The batter should remain slightly lumpy—do not overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for consistent portioning.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
07 - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The fresh lemon zest and juice create this bright zesty flavor that wakes up your whole palate
  • These stay incredibly moist for days unlike other muffins that turn into rocks overnight
02 -
  • Overmixing creates tough muffins so stop as soon as the flour disappears
  • Room temperature ingredients blend more smoothly and create better texture
03 -
  • Grate your lemons before juicing them so much easier and less messy
  • Use a microplane for the finest zest that almost melts into the batter

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