Lemon Poppy Seed Muffins

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

In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well incorporated.

In a separate bowl, whisk the eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and emulsified.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix. A few small lumps are acceptable and prevent tough muffins.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for portioning.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly touched.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.