Moist & Fluffy Lemon Poppy Seed Muffins

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.

In a large bowl whisk together the flour, sugar, baking powder, salt, and poppy seeds until evenly distributed.

In a separate bowl beat the eggs, then whisk in the milk, vegetable oil, lemon zest, lemon juice, and vanilla extract.

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 a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.