Lemon Poppy Seed Muffins

  • Serves

    makes 12


The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.


  • 3 cups flour
  • 1 tbsp. baking powder
  • 12 tsp. kosher salt
  • 1 cup plus 1 tbsp. sugar
  • 34 cup milk
  • 12 tbsp. unsalted butter, melted
  • 2 tbsp. poppy seeds
  • 3 eggs
  • Zest of 2 lemons


Step 1

Heat oven to 375°. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a large bowl, and set aside. Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl. Pour over dry ingredients, and stir until just combined.

Step 2

Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.

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