Lemon Poppy Seed Muffins

Delightfully easy and bright lemon poppy seed muffins that are perfect for a cheerful morning with coffee. A bakery style treat made simply with a handful of ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Bakery

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All purpose flour Measure flour the gentle way to avoid packing too much.
1 cup Granulated sugar Consider rubbing lemon zest into the sugar for extra flavor.
2 tbsp Baking powder Make sure it's fresh for the best rise.
1/2 tsp Salt
2 tbsp Poppy seeds Adds texture and a classic look.

Wet Ingredients

2 Eggs Room temperature eggs are preferred.
1 cup Milk or buttermilk Buttermilk gives a richer tang.
1/2 cup Neutral oil or melted butter Use oil for moistness or butter for flavor.
1 tbsp Lemon zest Use fresh zest for true lemon flavor.
1/4 cup Lemon juice Fresh juice preferred.
1 tsp Vanilla extract A small amount helps round out flavors.

Method

Preparation

Heat oven to 400°F (200°C). Line a muffin pan with liners.
In one bowl, mix the dry ingredients: flour, sugar, baking powder, salt, and poppy seeds.
In another bowl, whisk the wet ingredients: eggs, milk or buttermilk, oil or melted butter, lemon zest, lemon juice, and vanilla.
Pour the wet ingredients into the dry ingredients. Stir just until no dry flour remains.
Scoop the batter into the muffin pan, filling each cup nearly to the top for a bakery-style look.

Baking

Bake muffins for 5 minutes at 400°F, then lower the temperature to 350°F (175°C) and bake for an additional 12 to 15 minutes.
Check for doneness with a toothpick; it should come out with a few moist crumbs.

Cooling

Cool muffins in the pan for 10 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.