Lemon Poppy Seed Muffins (Print View)

Moist muffins with fresh lemon flavor and crunchy poppy seeds, ideal for breakfast or a bright 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 - 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

# Directions:

01 - Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing to maintain batter lightness.
05 - Divide the batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until the tops are lightly golden and a toothpick inserted into 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 fresh lemon juice until smooth and drizzle over cooled muffins if desired.

# Expert Advice:

01 -
  • The lemon flavor is bold and honest, not subtle or shy.
  • They stay moist for days without getting gummy or dense.
  • The poppy seeds add a gentle crunch that makes every bite interesting.
  • You can mix the batter in under ten minutes with just a bowl and whisk.
02 -
  • Do not overmix the batter, stir only until the flour disappears or the muffins will turn dense and rubbery.
  • Use fresh lemon juice and zest, bottled juice will make the flavor taste artificial and flat.
  • Let the melted butter cool before adding it to the eggs or you'll scramble them and ruin the texture.
03 -
  • Zest the lemons before juicing them, it's nearly impossible to zest a juiced lemon.
  • Fill any empty muffin cups halfway with water to keep the tin from warping in the oven.
  • If the tops brown too quickly, tent the tin loosely with foil for the last few minutes of baking.
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