Food & Cooking Recipes Breakfast & Brunch Recipes Lemon Poppy-Seed Muffins 2.4 (8) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 5, 2022 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 55 mins Yield: 12 If you love lemon you'll love these easy lemon poppy seed muffins. The basic muffin batter is made with flour, eggs, butter, milk, and sugar. Lemon zest and juice adds the citrus flavor and poppy seeds lend a pleasant crunch to these aromatic muffins. They're just right for breakfast or an anytime snack. Ingredients 2 ½ cups all-purpose flour 1 ¾ teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon coarse salt 1 cup sugar, plus more for sprinkling (optional) 2 large eggs, room temperature 1 ½ teaspoons lemon zest plus ¼ cup lemon juice ¼ cup whole milk, room temperature 1 stick unsalted butter, melted and cooled 3 tablespoons poppy seeds, plus more for sprinkling (optional) Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely. Mike Krautter Rate It PRINT