Lemon Poppy Seed Muffins (Printable)

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

# What You'll Need:

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

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

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 mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.

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 about three-quarters full.

06 - Bake for 18 to 20 minutes, or until a 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.

01 -

These muffins stay incredibly moist for days thanks to the melted butter technique I learned from my grandmother
The poppy seeds add this perfect little crunch that makes every bite interesting without being overwhelming

02 -

The melted butter method creates a different texture than creamed butter but it is what keeps these so moist days later
Lemon juice can vary in acidity so trust your nose if the batter does not smell bright enough add another teaspoon

03 -

Roll your lemons on the counter before juicing to break down the internal membranes and get more juice
Use a microplane for zest instead of a box grater to avoid getting the bitter white pith