Lemon Poppy Seed Muffins (Print Version)

Moist muffins bursting with fresh lemon flavor and crunchy poppy seeds. Ideal for breakfast or a quick snack.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - ⅔ cup whole milk
09 - ½ cup unsalted butter, melted and cooled
10 - ¼ 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

# Method:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing to maintain a tender crumb.
05 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until the tops turn lightly golden and a toothpick inserted into the center comes out clean.
07 - Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk the powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over cooled muffins for added brightness.

# Expert Advice:

01 -
  • The lemon flavor is bold and real, not artificial or flat like boxed mixes.
  • They stay moist for days without turning gummy or dry.
  • Poppy seeds add a satisfying crunch that makes every bite interesting.
  • You can mix the batter in under ten minutes with just two bowls.
02 -
  • Overmixing the batter will make the muffins tough and dense, so stop folding the moment the flour disappears.
  • Use fresh lemon juice and zest, not bottled, or the flavor will taste flat and fake.
  • Let the melted butter cool for a few minutes before adding it to the eggs, or you will end up with scrambled bits.
03 -
  • Zest the lemons before juicing them, it is much easier that way.
  • Use a light hand when folding the batter, lumps are your friend here.
  • If the tops brown too quickly, tent the muffin tin loosely with foil for the last few minutes of baking.
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