Lemon Poppy Seed Muffins (Print Version)

Moist, zesty muffins with fresh lemon and crunchy poppy seeds, ready in 35 minutes.

# 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

# Steps:

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. Stir gently with a spatula or wooden spoon until just combined—do not overmix. A few small lumps are perfectly fine.
05 - Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for consistent portioning.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
07 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The combination of bright lemon and those tiny little crunches creates this perfect texture that keeps you reaching for just one more
  • They freeze beautifully so you can bake once and have breakfast sorted for weeks
02 -
  • Overmixing will make these tough so stop as soon as you don't see dry flour anymore
  • Room temperature ingredients mix more evenly so pull everything out about 30 minutes before baking
03 -
  • Use a microplane for the finest zest without any bitter white pith
  • Let melted butter cool slightly so it doesn't scramble your eggs

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