Lemon Poppy Seed Muffins
I bake these lemon poppy seed muffins whenever I want something comforting but bright.
They're soft, moist, and filled with fresh lemon flavor that instantly lifts my mood.
This recipe has become one of my favorite ways to slow down and enjoy a simple homemade treat.
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
- Preheat the oven: I preheat my oven to 375°F (190°C) and line a muffin pan with paper liners so everything is ready.
- Mix dry ingredients: In a bowl, I whisk together the flour, sugar, poppy seeds, baking powder, and salt until evenly combined.
- Combine wet ingredients: In another bowl, I whisk the eggs, oil, milk, lemon juice, lemon zest, and vanilla until smooth.
- Make the batter: I gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
- Fill the muffin pan: I divide the batter evenly among the liners, filling each about three-quarters full.
- Bake the muffins: I bake for 18–22 minutes, until the tops are lightly golden and a toothpick comes out clean.
- Cool and enjoy: I let the muffins cool for a few minutes before serving so the texture stays soft and tender.