Lemon Poppy Seed Muffins (Ready-to-Print Version)

Tender muffins with bright lemon zest and crunchy poppy seeds, ideal for breakfast or a snack.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 tablespoon baking powder
04 - ¼ teaspoon salt
05 - 2 tablespoons poppy seeds
06 - Zest of 2 lemons

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup milk
09 - ½ cup unsalted butter, melted
10 - ¼ cup fresh lemon juice
11 - 1 teaspoon vanilla extract

→ Optional Glaze

12 - ½ cup powdered sugar
13 - 1 to 2 tablespoons lemon juice

# Step-by-Step Guide:

01 - Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
03 - In a separate bowl, whisk eggs, milk, melted butter, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and fold gently until just combined to avoid tough texture.
05 - Spoon batter into muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Mix powdered sugar with lemon juice to desired consistency and drizzle over cooled muffins if desired.

# Handy Tips:

01 - Use fresh lemon juice and zest for the brightest flavor.
02 - Avoid overmixing the batter to maintain a tender crumb.
03 - For enhanced lemon flavor, soak poppy seeds in lemon juice before mixing.

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