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Lemon Poppy Seed Muffins Recipe
Ash Tyrrell

Lemon Poppy Seed Muffins Recipe

I have to admit, I’ve made a lot of muffins in my kitchen, but these Lemon Poppy Seed Muffins have quickly become one of my favorites. The bright, zesty lemon flavor combined with the delicate crunch of poppy seeds makes them impossible to resist.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups makes the muffins tender but keeps them structured; I always sift for fluffiness
  • Granulated sugar – 3/4 cup adds the right sweetness without overpowering the lemon
  • Baking powder – 2 teaspoons helps the muffins rise beautifully
  • Baking soda – 1/2 teaspoon works with the yogurt to give a light texture
  • Salt – 1/4 teaspoon balances the sweetness
  • Unsalted butter – 1/2 cup melted (adds richness; I always use fresh, high-quality butter)
  • Large eggs – 2 room temperature eggs blend better and give fluffiness
  • Plain Greek yogurt – 1 cup makes muffins moist; full-fat gives the best texture
  • Lemon zest – 2 tablespoons freshly grated for vibrant citrus flavor
  • Lemon juice – 2 tablespoons fresh juice enhances the tartness; bottled isn’t as bright
  • Poppy seeds – 2 tablespoons adds a subtle crunch and signature flavor
  • Vanilla extract – 1 teaspoon rounds out the flavors perfectly

Method
 

  1. I always start by combining the flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl. I whisk everything together to make sure the leavening is evenly distributed. This step ensures every muffin rises perfectly.
  2. In another bowl, I whisk together the melted butter, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Using room temperature eggs helps the mixture stay smooth.
  3. I gently fold the wet ingredients into the dry ingredients until just combined. I’m careful not to overmix; a few lumps are totally fine. This keeps the muffins tender and fluffy.
  4. I scoop the batter evenly into lined muffin tins, filling each about three-quarters full. This prevents overflow and allows the tops to dome nicely.
  5. I bake the muffins at 350°F (175°C) for 20–25 minutes until a toothpick comes out clean. I keep an eye on them because ovens vary, and I love that golden top.
  6. Once baked, I let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack. If I’m feeling fancy, I drizzle a simple lemon glaze over the tops for an extra citrus punch.

Notes

  • I always zest the lemon before juicing it to avoid losing any flavor.
  • I fold the batter gently to prevent dense muffins.
  • For extra moist muffins, I sometimes add a tablespoon of milk or cream.
  • I like to toast poppy seeds lightly before adding for a nuttier flavor.
  • I preheat my oven fully to ensure even baking every time.