Lemon Poppy Seed Muffins (Printable)

Moist, zesty muffins infused with fresh lemon and delightful poppy seed crunch—perfect for breakfast or afternoon tea.

# Ingredient List:

→ 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

# Directions:

01 - Preheat 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 flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix. Small lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18-20 minutes or until a wooden toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The combination of tart lemon and sweet vanilla creates the most comforting aroma while baking
  • These muffins stay incredibly moist for days, making them perfect for busy weekday breakfasts
02 -
  • Overmixing will make these tough and dense, so stop as soon as the flour disappears
  • Room temperature ingredients blend better and create a more tender texture
03 -
  • Room temperature eggs incorporate more easily into the batter for a uniform texture
  • Brushing warm muffins with lemon syrup while still hot makes them exceptionally moist

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