Lemon poppy seed muffins

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
3. In a separate bowl, combine the milk, melted butter, eggs, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; be careful not to overmix.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.