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Lemon poppy seed muffins
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Lemon Poppy Seed Muffins

Prep Time15 minutes
Cook Time22 minutes
Cooling Time15 minutes
Total Time50 minutes

Ingredients

  • 2 cups all-purpose flour – Spoon and level. Don’t freestyle.
  • ¾ cup sugar – Sweet but not cupcake-level chaos.
  • 2 tbsp poppy seeds – Tiny crunch big personality.
  • 2 tsp baking powder – Lift without drama.
  • ½ tsp salt – Balances the sweetness. Non-negotiable.
  • ½ cup melted butter – Butter = flavor. Always.
  • 2 large eggs – Room temp if possible. Cold eggs are rude.
  • ¾ cup milk – Any kind works. No judgment.
  • ¼ cup fresh lemon juice – Fresh only. Bottled lemon juice is suspicious.
  • 1 tbsp lemon zest – This is where the real flavor lives.
  • 1 tsp vanilla extract – Trust me it helps.
  • Optional but encouraged:
  • Simple lemon glaze powdered sugar + lemon juice for extra

Instructions

  • Preheat and prep
  • Preheat your oven to 190°C / 375°F. Line a muffin tin or grease it well. Future you will be grateful.
  • Mix the dry stuff
  • In a large bowl, whisk flour, sugar, poppy seeds, baking powder, and salt. Keep it light—no aggressive whisking.
  • Mix the wet stuff
  • In another bowl, whisk melted butter, eggs, milk, lemon juice, lemon zest, and vanilla. It should smell like happiness.
  • Bring it together
  • Pour wet ingredients into dry. Stir gently until just combined. Overmixing is the enemy of tender muffins.
  • Fill the muffin cups
  • Divide batter evenly, filling each about ¾ full. This is how you get those nice rounded tops.
  • Bake
  • Bake for 18–22 minutes until tops are lightly golden and a toothpick comes out clean. Resist opening the oven every 2 minutes.
  • Cool and (optionally) glaze
  • Let muffins cool slightly. Drizzle with lemon glaze if you’re feeling fancy—or emotionally fragile.