Lemon Poppyseed Muffins
These Lemon Poppyseed Muffins are moist, tender, and bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for breakfast or a snack, they are easy to make and delightfully tangy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup unsalted butter, melted and cooled
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until well combined.
In a separate medium bowl, whisk the melted butter, whole milk, eggs, vanilla extract, lemon zest, and fresh lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.