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Lemon Poppy Seed Muffins Recipe
Ben Carraoli

Lemon Poppy Seed Muffins Recipe

I’ve baked countless muffin recipes over the years, and these bright, zesty lemon poppy seed muffins are always a winner. They have the perfect balance of tart lemon and sweet, tender crumb, making them an irresistible treat for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Calories: 230
Ingredients Method

Ingredients
  

  • For the Muffins:
  • 2 cups all-purpose flour: This provides the structure for a light and tender muffin.
  • 1 tablespoon poppy seeds: Adds a delightful nutty crunch and classic speckled look.
  • 1 tablespoon baking powder: The primary leavening agent that helps the muffins rise and become fluffy.
  • ½ teaspoon baking soda: Works with the acidic lemon juice to give the muffins an extra lift.
  • ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors.
  • ¾ cup granulated sugar: Provides the right amount of sweetness to complement the tart lemon.
  • ½ cup unsalted butter melted: Adds richness, flavor, and moisture. Be sure it's cooled slightly.
  • 2 large eggs: These act as a binder and add structure and richness to the batter.
  • ¾ cup whole milk: Creates a moist and tender crumb. You can use buttermilk for extra tang.
  • 2 tablespoons fresh lemon juice: For that bright zesty flavor, fresh is always best.
  • Zest of 2 lemons: This is where the most intense lemon aroma and flavor comes from. Don't skip it!
  • 1 teaspoon vanilla extract: Complements the lemon and adds a layer of warmth.
  • For the Optional Glaze:
  • 1 cup powdered sugar: Creates a smooth sweet glaze.
  • 2 tablespoons lemon juice: Thins the sugar and adds another layer of tangy lemon flavor.

Method
 

  1. First, preheat your oven to 375°F (190°C) to ensure it’s ready when your batter is mixed. Prepare a 12-cup muffin tin by lining it with paper cups or lightly greasing it with butter or non-stick spray. This step prevents sticking and makes cleanup much easier.
  2. In a large bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Mixing the dry ingredients thoroughly ensures that the leavening agents are evenly distributed, which will help your muffins rise uniformly and have a consistent texture throughout.
  3. In a separate medium-sized bowl, whisk the granulated sugar with the slightly cooled melted butter. Add the eggs, whole milk, fresh lemon juice, lemon zest, and vanilla extract. Continue whisking until the mixture is smooth, well-combined, and slightly pale in color.
  4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula to gently fold them together until they are just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in tough, rubbery muffins.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each one about two-thirds full. Bake for 16 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
  6. If you’re adding the glaze, wait until the muffins have cooled completely. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, pourable consistency. Drizzle the glaze over the tops of the muffins and let it set before serving.