Lemon Poppy Seed Muffins (Printable Version)

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

# What You Need:

→ 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

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter or cooking spray.
02 - In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - In a separate medium bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix. Small lumps in the batter are acceptable and ensure tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Use a measuring cup or ice cream scoop for uniform portions.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
07 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lemon glaze trick transforms them from breakfast muffins into something dessert worthy
  • They stay incredibly moist for days which is rare for homemade muffins
02 -
  • Overmixing is the number one way to ruin these muffins so trust me when I say a few lumps are your friends
  • Letting them cool completely before wrapping them up prevents condensation from making them soggy
03 -
  • If you only have one lemon you can supplement with a tablespoon of orange juice and zest for a lovely citrus twist
  • The muffin tops brown beautifully but if they seem to be getting too dark tent the pan with foil for the last five minutes

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