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Freshly baked lemon poppyseed muffins on a wooden table

Lemon Poppyseed Muffins

Delightful and fluffy lemon poppyseed muffins perfect for breakfast, brunch, or as a sweet snack. Infused with fresh lemon zest and poppy seeds, these muffins are sure to please anyone you share them with.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup sugar Can substitute with coconut sugar or honey.
  • 2 lemon zest of 2 lemons Make sure to zest only the yellow part.
  • 8 tbsp unsalted butter (melted and cooled) Can be replaced with coconut oil for a dairy-free version.
  • 2 large eggs Can use flax eggs as a substitute.
  • ½ cup Greek yogurt Substitute with unsweetened applesauce for a lower-fat version.
  • 1 tsp vanilla extract Pure almond extract can be used for a different flavor.
  • ¼ cup milk Regular or plant-based milk works.
  • ¼ cup fresh lemon juice If fresh is not available, use bottled but sparingly.
Dry Ingredients
  • 2 cups all-purpose flour Whole wheat flour can be used for added nutrition.
  • ½ tsp salt Kosher or sea salt both work well.
  • 2 tsp baking powder Essential for the lift; do not substitute.
  • ¼ tsp baking soda Works with baking powder for a fluffy texture.
  • 2 tbsp poppyseeds Chia seeds may be used as an alternative.

Method
 

Preparation
  1. Preheat your oven to 425℉. Line a muffin tin with paper liners and set aside.
  2. In a large mixing bowl, combine sugar and lemon zest to infuse the sugar with a fragrant lemon flavor.
  3. Add melted butter, eggs, Greek yogurt, vanilla, milk, and lemon juice to the sugar mixture. Stir until combined.
  4. In a separate medium bowl, mix together the dry ingredients: flour, salt, baking powder, and baking soda.
  5. Add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to over-mix!
  6. Fold in the poppyseeds gently to disperse them throughout the batter.
Baking
  1. Using a large cookie scoop, fill each muffin cup about ¾ full with batter.
  2. Bake at 425℉ for 5 minutes, then reduce the heat to 350℉ and bake for an additional 14-16 minutes. Do not open the oven door during this time.
  3. The muffins are done when they have a dome shape, and a toothpick inserted in the center comes out clean. Allow them to cool for several minutes before enjoying.

Notes

Avoid over-mixing the batter to prevent dense muffins. Use room temperature ingredients for better mixing and consider adding a lemon glaze after cooling for a sweet finish.