These lemon poppy seed muffins are soft, tender, and bursting with fresh citrus flavor. Perfect for breakfast, brunch, or a light afternoon treat.

1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup milk

1/4 cup melted butter

1 egg

1 tbsp lemon zest

1 tbsp lemon juice

1 tsp poppy seeds

1 tsp baking powder

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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, and poppy seeds.
In a separate bowl, whisk together the milk, melted butter, egg, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Add a simple lemon glaze made with powdered sugar and lemon juice for extra sweetness.

Fold in blueberries for a fruity variation.

Substitute milk with buttermilk for a richer texture.

Sprinkle coarse sugar on top before baking for a crisp finish.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze for up to 2 months and reheat in the microwave for 10–15 seconds or warm in the oven.