Lemon Poppy Seed Muffins
I've made these lemon poppy seed muffins more times than I can count, and they never fail to lift my mood. They're soft, moist, and filled with fresh lemon flavor that feels bright and comforting at the same time.
These muffins are perfect for slow mornings, cozy afternoons, or whenever I want something homemade that feels special without being complicated.
Equipment
- Mixing Bowls
- Whisk
- Muffin pan
- Paper liners
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Prepare the oven: I start by preheating my oven to 375°F (190°C) and lining a muffin pan with paper liners so everything is ready once the batter comes together.
- Mix the dry ingredients: In a large bowl, I whisk together the flour, sugar, poppy seeds, baking powder, and salt until everything looks evenly mixed.
- Combine the wet ingredients: In another bowl, I whisk the eggs, oil, milk, lemon juice, lemon zest, and vanilla until smooth and slightly glossy.
- Bring the batter together: I gently pour the wet mixture into the dry ingredients and fold everything together just until combined, being careful not to overmix.
- Fill the muffin pan: I divide the batter evenly between the liners, filling each about three-quarters full for nicely domed muffins.
- Bake the muffins: I bake the lemon poppy seed muffins for 18–22 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Cool and enjoy: I let the muffins cool in the pan for a few minutes before transferring them to a rack. The flavor gets even better as they cool.