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lemon poppy seed muffins with lemons and a purple flour in the center

Lemon Poppy Seed Muffins


  • Author: Katelyn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

These extra lemony, moist poppy seed muffins have crispy edges and a crystalized sugar topping. Every bite is perfectly sweet and completely irresistible! Impossible to eat just one!


Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons poppy seeds 
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup + 2 tablespoons white granulated sugar 
  • 2 eggs, at room temperature
  • 1 1/2 teaspoon vanilla 
  • 1/4 cup whole milk
  • zest from 1 1/2 large lemons (MUST BE ADDED AT END OF MIXING, SEE INSTRUCTIONS)
  • 1/3 cup lemon juice (about 1 1/2 large lemons) (MUST BE ADDED AT END OF MIXING, SEE INSTRUCTIONS)

Topping (optional)


Instructions

  1. Preheat oven to 400 degrees F. 
  2. Using non-stick cooking spray or butter, grease a 12 cup muffin pan
  3. In a medium mixing bowl, whisk together the dry ingredients (flour, poppy seeds, baking soda, and salt).
    mixing bowl with flour and poppy seeds
  4. In a large mixing bowl, use a whisk to cream together the melted butter and sugar. 
    creamed butter and sugar in a stainless steel mixing bowl with a whisk
  5. Add in the eggs one at a time and whisk until fully incorporated, then mix in the vanilla and whole milk.
    creamed butter and sugar and eggs in a stainless steel mixing bowl with a whisk stainless steel mixing bowls with wet and dry ingredients for muffins and a whisk
  6. Add the dry ingredients to the wet ingredients, adding a little at a time, and mix until everything is just combined and the dry ingredients are evenly coated. Do not overmix!
    lemon poppy seed muffin batter in a stainless steel mixing bowl with a whisk
  7. As the final step, mix in the lemon zest and lemon juice until fully combined. 
    lemon poppy seed muffin batter with lemon juice and lemon zest in a stainless steel mixing bowl with a whisk
  8. Use a large cookie scoop to fill each cup of your muffin pan. Each cup should be filled about 2/3 full. 
    12 cup muffin pan filled with lemon poppy seed muffin batter
  9. Sprinkle the tops with large sugar crystals
    close up shot of lemon poppy seed muffin batter in a pan with large sugar crystals sprinkled on top
  10. Bake in oven on middle rack for 5 minutes at 400 degrees. 
  11. Reduce oven temperature to 375 degrees and bake for 7 more minutes or until the muffins are fully cooked in the center (use a toothpick to test: insert a toothpick into the center of the muffin, it should be completely dry when removed)
  12. Remove the muffins from oven and place the pan directly on a wire cooling rack for 1-2 minutes or until the muffins are cool enough to handle. 
    lemon poppy seed muffins cooling on a wire cooling rack
  13. Using a butter knife or small spatula, remove each muffin from the pan and allow to continue cooling on the rack until ready to eat!

Notes

  • Remember to add the lemon zest and juice at the very end of the mixing process. Otherwise your muffins will not rise correctly!
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: lemon, poppy seed, muffins, breakfast, sweet

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