Lemon Poppy Seed Muffins (Print version)

Bright, moist muffins featuring fresh lemon zest and crunchy poppy seeds for a delightful bite.

# 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 - 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 (approximately 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 Make:

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.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until well combined.
04 - Pour wet ingredients into 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 - Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled muffins if desired.

# Expert tips:

01 -
  • The lemon flavor is sharp and honest, not fake or syrupy like store-bought versions.
  • They stay tender for days without drying out or turning rubbery.
  • You can mix the batter in under ten minutes with no mixer required.
  • The poppy seeds add a gentle crunch that makes every bite feel intentional.
02 -
  • Don't overmix the batter or you'll end up with dense hockey pucks instead of tender muffins.
  • Let the melted butter cool before adding it or it will cook the eggs and ruin the texture.
  • Use fresh lemon juice and zest, bottled juice tastes artificial and the muffins will betray you.
03 -
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon.
  • Fill any empty muffin cups halfway with water so the pan heats evenly and the muffins bake consistently.
  • If the glaze is too thick, add lemon juice a teaspoon at a time until it drizzles smoothly.
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