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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Bright, tender lemon poppy seed muffins with a delicate crumb, zesty citrus flavor, and a light crunch from poppy seeds—perfect for breakfast or a sunny snack.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tbsp lemon zest from about 2 lemons
  • 0.75 cup whole milk room temperature
  • 0.5 cup sour cream room temperature
  • 0.25 cup fresh lemon juice
  • 2 large eggs room temperature
  • 1.5 tsp vanilla extract
  • 0.5 cup unsalted butter, melted melted and cooled slightly
  • 1 tbsp coarse sugar optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease.
  • In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest until evenly combined.
  • In a medium bowl, whisk milk, sour cream, lemon juice, eggs, and vanilla until smooth.
  • Slowly whisk the melted butter into the wet mixture until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix.
  • Divide batter evenly among muffin cups, filling each about 0.75 full. Sprinkle tops with coarse sugar if using.
  • Bake for 16 to 18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

For extra lemon flavor, brush warm muffins with a little additional lemon juice and a pinch of sugar. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.