Lemon Poppy Seed Muffins (Printable Version)

Moist muffins bursting with fresh lemon flavor and crunchy poppy seeds, ideal for breakfast or snack.

# 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 - 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

# How-to Steps:

01 - Set oven temperature to 375°F. Prepare a 12-cup muffin tin by lining with paper liners or lightly greasing.
02 - Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large mixing bowl.
03 - In a separate bowl, beat eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until homogeneous.
04 - Pour wet mixture into dry ingredients and fold gently with a spatula until just combined, avoiding overmixing.
05 - Distribute batter evenly into muffin cups, filling each approximately three-quarters full.
06 - Bake in preheated oven for 16 to 18 minutes, or until lightly golden on top and a tester inserted in 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 lemon juice until smooth and drizzle over cooled muffins.

# Expert Advice:

01 -
  • Fresh lemon flavor that tastes like you actually bit into a lemon, not some artificial version.
  • They come together in under an hour, making them perfect for unexpected guests or a lazy Saturday morning.
  • The poppy seeds add an unexpected little crunch that keeps every bite interesting.
02 -
  • Don't squeeze lemon juice directly into the batter—if you get seeds or pulp in there, it changes the texture slightly, and you'll taste it wrong.
  • Room-temperature eggs and milk mix more smoothly with the butter and juice, so pull them out of the fridge while you preheat the oven.
  • A toothpick test matters; bake them just until clean, because they continue cooking slightly as they cool.
03 -
  • Zest your lemons before you juice them—it's easier, and you won't accidentally squeeze zest into the juice.
  • If you don't have a zester, use a vegetable peeler and finely mince the peel, avoiding the white pith underneath.
Go Back