Lemon Poppy Seed Muffins (Printable Version)

Bright, moist muffins with fresh lemon and crunchy poppy seeds, perfect for breakfast or a light 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 - 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 (from 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

# Method Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
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 homogenized.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula until just combined to avoid overmixing.
05 - Portion batter evenly into muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until tops turn light golden and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes; then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth. Drizzle over cooled muffins.

# Expert Advice:

01 -
  • The lemon flavor is bold and real, not artificial or faint.
  • They stay moist for days without getting gummy or dry.
  • Poppy seeds add a quiet crunch that makes every bite interesting.
  • You can mix the batter in under ten minutes with no fancy equipment.
02 -
  • Do not overmix the batter, stop as soon as you can't see dry flour or the muffins will be rubbery.
  • Use fresh lemon juice and zest, bottled juice tastes flat and won't give you the brightness you need.
  • Let the melted butter cool before adding it to the eggs, or you'll end up with scrambled bits in your batter.
  • Fill the cups evenly so they bake at the same rate and look uniform.
03 -
  • Zest the lemons before you juice them, it's much easier when the fruit is whole.
  • Use a light hand when folding the batter, a few lumps are better than overmixing.
  • If you don't have a zester, a fine grater works just as well, just avoid the white pith.
  • Room temperature eggs mix more evenly and create a smoother batter.
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