Preheat the oven to 350 degrees and grease the muffin tin (use nonstick spray or butter).
Using a stand mixer or an electric hand mixer, cream the butter and sugar together until smooth, starting on a low speed and working up to a medium-high speed as the ingredients.
½ cup salted butter, 1 cup granulated sugar
Add the eggs, lemon juice, and vanilla. Continue mixing on medium-high speed until the added wet ingredients are fully incorporated.
2 large eggs, 3 large lemons, 2 teaspoons vanilla extract
Whisk in the flour, baking powder, baking soda, and poppy seeds until no dry clumps remain and the poppy seeds are evenly distributed.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons poppy seeds
Divide the batter among the tin evenly and bake for 20 minutes.
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Notes
Poppy seeds add a nice, light nutty flavor and additional texture to muffins. They also have some great health benefits. They have been known to support hair growth as well as support healthy digestion.
Muffins can be stored in the fridge or on the counter in a zipper top plastic bag or a container with a lid. In the fridge they can be stored for up to 5 days and in the fridge, they can be stored for up to 7 days.
If you don't have fresh lemons, you can use store-bought lemon juice instead. You will need about ½ cup of lemon juice.
These muffins are great on their own or served with some warm butter. Salted butter provides a nice contrast to the sweet zesty-ness of the lemon juice.
It is important to make sure your muffin tin is thoroughly greased. If it is not buttered, your muffins will stick to the tin and be more difficult to get out.