Lemon Poppy Seed Muffins (Printable Version)
Zesty muffins infused with fresh lemon and crunchy poppy seeds, 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 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 cup fresh lemon juice (about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla until smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix; a few lumps are acceptable.
05 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of fresh lemon zest and juice creates this incredible bright flavor that wakes up your whole palate
- These muffins stay incredibly moist for days, unlike so many other quick breads that dry out within hours
02 -
- The melted butter must be cooled before adding it to the wet ingredients or you will end up with scrambled eggs instead of a smooth batter
- Room temperature ingredients mix together more easily and create a more tender final product
03 -
- Do not use an electric mixer to combine the wet and dry ingredients. A gentle hand fold keeps these tender and prevents overmixing
- If your muffins brown too quickly, tent the pan with foil for the last five minutes of baking