Lemon Poppy Seed Muffins

The final dish
As seen on
Love & Lemons
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(25)

Ingredients

12 servings
  • 2¼ cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup whole milk Greek yogurt
  • 2 large eggs
  • ⅔ cup granulated sugar*
  • ½ cup unsalted butter, 1 stick, melted**
  • ½ cup milk
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • Lemon Glaze, optional
DessertsKid-FriendlyBakingBeginner
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Preparation

Chef’s notes

*For naturally sweetened lemon poppy seed muffins, replace the sugar with maple syrup. Omit the milk to compensate for the extra liquid. The muffin batter should be thick, but if it feels too thick or dry, add milk 1 tablespoon at a time to moisten it.
**Avocado oil or vegetable oil works too.
The muffin batter will be thick! That’s ok. The thick batter supports the poppy seeds so that they don’t all sink to the bottoms of the muffins. It also helps the muffin tops hold their puffed, domed shape after baking.
Storage Instructions:
These lemon poppy seed muffins keep well in an airtight container at room temperature for up to 2 days.
Can you freeze lemon poppy seed muffins? Yes! Sealed in an airtight container or bag, these muffins keep well in the freezer for up to 3 months. Let frozen muffins thaw for an hour at room temp, or pop them in the microwave for about 30 seconds. They make a great quick breakfast or snack!
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