Lemon Poppy Seed Muffins (Print Version)

Moist muffins bursting with fresh lemon and crunchy poppy seeds, ideal for any time enjoyment.

# What You'll 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 - 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

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). 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 until evenly mixed.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until fully combined.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes until tops are lightly golden and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice until smooth and drizzle over cooled muffins as desired.

# Additional Tips::

01 -
  • The lemon flavor is bold and sunny without being too tart, like biting into a cloud with a citrus kick.
  • Poppy seeds add a delicate crunch and a little visual charm that makes these muffins feel special.
  • They come together in one bowl with no fancy equipment, so you can make them on a whim.
  • The optional glaze turns them into something bakery-worthy, but theyre just as good plain.
02 -
  • Let the melted butter cool for a few minutes before adding it to the wet ingredients, or it will scramble the eggs.
  • Dont overmix the batter, stir just until the flour disappears or youll end up with dense, rubbery muffins.
  • Fresh lemon juice makes all the difference, bottled juice tastes flat and artificial in comparison.
03 -
  • Use a cookie scoop to divide the batter evenly, it keeps the muffins uniform and helps them bake at the same rate.
  • Let the muffins cool completely before glazing, or the glaze will melt right off and make a sticky mess.
  • Zest the lemons before juicing them, its much easier that way and you wont waste any of that fragrant oil.
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