Lemon Poppy Seed Muffins (Printable Version)

Bright, moist muffins bursting with fresh lemon and crunchy poppy seeds, ideal for mornings or snacks.

# What You Need:

→ 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
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 Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - Combine flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl and whisk thoroughly.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and gently fold with a spatula until just incorporated; avoid overmixing.
05 - Distribute batter evenly into muffin cups, filling about three-quarters full.
06 - Bake for 16 to 18 minutes until tops turn lightly golden and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled muffins if desired.

# Expert Advice:

01 -
  • The batter comes together in one bowl with no mixer, so cleanup is fast and you can bake on a whim.
  • Fresh lemon juice and zest make every bite taste bright and awake, not artificially sweet.
  • They stay moist for days and freeze beautifully, so you can pull one out whenever you need a little sunshine.
02 -
  • Let the melted butter cool for a few minutes before adding it to the eggs, or you'll end up with scrambled bits in your batter.
  • Don't overmix the batter—stir just until the flour disappears, even if it looks a little lumpy, or your muffins will turn out dense and rubbery.
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll save yourself the frustration.
03 -
  • Use a kitchen scale to measure your flour if you have one—it keeps the muffins light and prevents them from turning out dry.
  • Let the batter rest for 5 minutes before scooping it into the tin, it helps the poppy seeds hydrate and the baking powder activate for a better rise.
  • If your lemons aren't very juicy, microwave them for 10 seconds and roll them firmly on the counter before cutting—you'll get almost twice as much juice.
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