Lemon Poppy Seed Muffins

These lemon poppy seed muffins are a delightful treat, packed with bright citrus flavor and a slight crunch from the poppy seeds. Soft, moist, and slightly tangy, they make the perfect breakfast or snack. Whether you’re enjoying them with a cup of coffee or as an afternoon pick-me-up, these muffins will quickly become a household favorite.

Why You’ll Love This Recipe

• Bursting with fresh lemon flavor
• Soft, moist, and tender texture
• Subtle crunch from poppy seeds
• Easy to make with simple ingredients
• Perfect for breakfast, brunch, or snacking
• Can be made ahead and stored for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Poppy seeds
• Lemon zest
• Unsalted butter
• Eggs
• Milk
• Lemon juice
• Vanilla extract

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
3. Combine wet ingredients: In another bowl, whisk melted butter, eggs, milk, lemon juice, and vanilla extract.
4. Mix the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the muffins in the pan for a few minutes before transferring them to a wire rack.

Servings and Timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Glazed Muffins: Drizzle with a simple lemon glaze made of powdered sugar and lemon juice.
• Healthier Version: Use whole wheat flour and substitute honey or maple syrup for sugar.
• Dairy-Free: Swap out milk for almond or oat milk and use coconut oil instead of butter.
• Nutty Twist: Add chopped almonds or walnuts for extra crunch.

Storage/Reheating

• Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds or bake at 300°F (150°C) for 5 minutes.

FAQs

How can I make my muffins extra moist?

Use full-fat dairy, avoid overmixing the batter, and don’t overbake.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

Why did my muffins turn out dense?

Overmixing the batter or using too much flour can result in dense muffins. Mix until just combined.

Can I make these muffins without poppy seeds?

Yes, you can omit the poppy seeds, but they add a nice crunch and flavor.

What’s the best way to zest a lemon?

Use a fine grater or zester, making sure to avoid the bitter white pith underneath.

Can I add blueberries to this recipe?

Absolutely! Blueberries complement the lemon flavor beautifully.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean, they’re ready.

Can I make mini muffins instead?

Yes! Reduce the baking time to about 12-15 minutes.

Should I use paper liners or grease the pan?

Either works, but liners make cleanup easier and prevent sticking.

Can I make these muffins gluten-free?

Yes, substitute with a gluten-free flour blend designed for baking.

Conclusion

These lemon poppy seed muffins are light, flavorful, and incredibly easy to make. Whether you enjoy them fresh out of the oven or store them for later, they’re a delightful way to brighten your day. Try experimenting with different variations to find your favorite twist on this classic recipe!

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