Lemon Poppy Seed Muffins (Printable Version)

Moist muffins with fresh lemon zest and crunchy poppy seeds, perfect for breakfast or snack moments.

# 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 - 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 approximately 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract

→ Optional Lemon Glaze

13 - 1 cup powdered sugar
14 - 2–3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until combined.
04 - Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; avoid overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until muffin tops are lightly 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 and lemon juice until smooth, then drizzle over cooled muffins.

# Expert Tips:

01 -
  • They're done in under 35 minutes from empty bowl to cooling rack, so you can have fresh muffins with your coffee without the fuss.
  • The poppy seeds give you that satisfying little crunch while the lemon keeps everything bright and never cloying.
02 -
  • Room temperature eggs and cooled melted butter are not optional—cold eggs meeting hot butter curdles, and you'll taste it in a grainy crumb.
  • Overmixing is the most common mistake; the batter should look rough and speckled, never smooth and polished.
03 -
  • Don't skip the cooling step—butter that's not completely cooled will scramble when it meets the eggs, and you'll feel the grittiness in your teeth.
  • The secret to keeping them from sinking in the middle is making sure your oven is fully preheated and your batter is divided evenly, no lazy cups.
Go Back