Lemon Poppy Seed Muffins (Printable version)

Moist muffins with fresh lemon flavor and crunchy poppy seeds, ideal for breakfast or an energizing snack.

# 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 a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour wet mixture into dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled muffins.

# Expert Advice:

01 -
  • The lemon zest gives you bursts of flavor in every bite, not just sweetness.
  • Poppy seeds add a gentle crunch that makes each muffin feel a little special.
  • These come together fast enough for a weekday breakfast but feel like a treat.
02 -
  • Do not overmix the batter, or your muffins will turn out dense and chewy instead of light.
  • Let the melted butter cool before adding it, or it will scramble the eggs.
  • Fresh lemon juice makes all the difference, bottled juice tastes flat in comparison.
03 -
  • Use a microplane to zest the lemons, it releases more oils and avoids bitter white pith.
  • If your batter looks thin, do not worry, it should be pourable and slightly loose.
  • Rotate the muffin tin halfway through baking if your oven has hot spots.
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