Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a large bowl whisk together flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl whisk eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- If desired, mix powdered sugar and lemon juice and drizzle over the cooled muffins.
Notes
Do not overmix the batter or the muffins may become dense.
Fresh lemon zest adds the strongest lemon flavor, so avoid skipping it.
Store muffins in an airtight container at room temperature for up to 3 days.
Muffins can be frozen for up to 2 months and reheated before serving.
Add blueberries for a delicious lemon blueberry variation.
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Fresh lemon zest adds the strongest lemon flavor, so avoid skipping it.
Store muffins in an airtight container at room temperature for up to 3 days.
Muffins can be frozen for up to 2 months and reheated before serving.
Add blueberries for a delicious lemon blueberry variation.