Lemon Poppy Seed Muffins (Print version)
Moist, zesty muffins infused with fresh lemon and poppy seed crunch.
# 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 blended.
03 - In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. Small lumps are acceptable and will yield tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert suggestions:
01 -
- These muffins strike that perfect balance between zesty fresh lemon and comforting vanilla sweetness that makes them impossible to stop eating
- The texture is incredibly moist and tender, with those tiny poppy seeds adding the most satisfying little crunch in every bite
02 -
- Overmixing the batter is the fastest way to turn tender muffins into tough ones, so stop as soon as the flour disappears
- Room temperature ingredients mix together more easily and create a more uniform texture, so try to set your eggs and milk out about 20 minutes before you start baking
03 -
- Zest your lemons before juicing them, since it is much harder to zest a lemon that has already been squeezed
- If your poppy seeds seem old or have lost their crunch, give them a quick toast in a dry pan before adding them to the batter