Lemon Poppy Seed Muffins (Printable)

Moist, bright muffins featuring fresh lemon and crunchy poppy seeds, perfect for mornings or snacks.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 2/3 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract

→ Optional Lemon Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

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 flour, sugar, poppy seeds, baking powder, baking soda, and salt.
03 - In another bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until well blended.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined to avoid overmixing.
05 - Divide batter evenly into muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes, until tops are lightly golden and a toothpick inserted in 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.
08 - Whisk powdered sugar with lemon juice until smooth, then drizzle over cooled muffins.

# Expert Advice:

01 -
  • They come together in under 35 minutes start to finish, which means you can have warm muffins before most people finish their coffee.
  • The lemon flavor is genuine and bright, not that artificial citrus tang that lingers in your mouth.
  • Poppy seeds add this unexpected crunch that makes people think you fussed more than you actually did.
  • They stay moist and tender for days, making them perfect for grab-and-go mornings or unexpected guests.
02 -
  • Don't overmix the batter—I mean it, this is the one thing that separates tender muffins from rubbery ones, and it happens fast.
  • Make sure your melted butter is actually cooled before adding it to the eggs, or you'll end up with scrambled bits in your batter.
  • Fresh lemon zest is non-negotiable; it carries half the flavor, and dried zest just can't compete.
  • Room-temperature ingredients mix more smoothly, so pull your eggs and milk from the fridge a few minutes before you start.
03 -
  • Zest your lemons before you juice them—the juice is harder to extract after you've handled the zest, and you want those oils intact.
  • If your muffins are browning too quickly on top, tent the pan loosely with foil halfway through baking and continue cooking until the centers are set.
  • Room-temperature ingredients incorporate more smoothly, which means fewer streaks of dry flour and a more uniform crumb throughout.
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