Lemon Poppy Seed Muffins

How to Make Lemon Poppy Seed Muffins

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with liners or lightly grease the cups, and set aside to warm while you mix the batter.
2. 2

   Step 2: Whisk dry ingredients

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until evenly combined. Breaking up any clumps ensures an even distribution of poppy seeds and rising agents.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 2/3 cupGranulated sugar
   • 2 teaspoonsBaking powder
   • 1/4 teaspoonSalt
   • 2 tablespoonsPoppy seeds
   
3. 3

   Step 3: Mix wet ingredients

   In a separate bowl, whisk the egg, buttermilk, melted (and slightly cooled) butter, lemon zest and juice, and vanilla until smooth. Make sure the butter has cooled enough that it won't cook the egg when combined.

   For this step

   • 1 itemLarge egg
   • 3/4 cupButtermilk
   • 1/3 cupUnsalted butter, melted
   • 1 large lemon (zest + ~2 tbsp juice)Lemons (zest + juice)
   • 1 teaspoonPure vanilla extract
   
4. 4

   Step 4: Combine wet and dry

   Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep the muffins tender — the batter should be thick but spoonable.
   
5. 5

   Step 5: Fill tins and bake

   Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
   
6. 6

   Step 6: Cool and serve

   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. They’re best the day they’re made but keep well stored airtight at room temperature for 2 days or freeze for longer storage.
   

1. Preheat the oven to 375°F (190°C). Line a 6-cup muffin tin with liners or lightly grease the cups, and set aside to warm while you mix the batter.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds until evenly combined. Breaking up any clumps ensures an even distribution of poppy seeds and rising agents.
3. In a separate bowl, whisk the egg, buttermilk, melted (and slightly cooled) butter, lemon zest and juice, and vanilla until smooth. Make sure the butter has cooled enough that it won't cook the egg when combined.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few streaks of flour are fine. Avoid overmixing to keep the muffins tender — the batter should be thick but spoonable.
5. Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. They’re best the day they’re made but keep well stored airtight at room temperature for 2 days or freeze for longer storage.