Lemon Poppy Seed Muffins (Printable)

Bright, moist muffins bursting with fresh lemon flavor and crunchy poppy seeds, perfect for mornings or snacks.

# 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 (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

# Directions:

01 - Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk the eggs, whole milk, melted unsalted butter, fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, taking care to avoid overmixing the batter.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes, or until the muffins have a light golden top and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice until smooth and drizzle over cooled muffins for added brightness.

# Expert Hints:

01 -
  • They come together in under 20 minutes of active work, which means breakfast can feel luxurious without the stress.
  • The lemon flavor hits you in a way that feels fresh and alive, not artificial or overly sweet.
  • One batch feeds the whole week, or freezes beautifully for those mornings when you need something ready to go.
02 -
  • The moment you pour wet into dry, resist the urge to mix thoroughly—a few flour streaks are your sign to stop, not to keep going until it's perfectly smooth.
  • Room-temperature lemon juice yields more juice than cold lemon juice, so if you roll your lemons on the counter before cutting, you'll get every last drop.
03 -
  • Zest your lemons before cutting and squeezing them—once they're cut, the zest comes off messier and you might miss some of that precious citrus oil.
  • If your batter sits for more than a few minutes before baking, the baking powder and soda start working early, so bake immediately after mixing for the best rise.
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