Poppy seed muffins with a delicate lemon taste and a light, crunchy top. Ideal with your morning tea or coffee. Warm is delicious!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces plain non-fat yogurt
- 2 eggs
- ½ cup vegetable oil
- 2 large lemons, zested and juiced
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
- For muffins with large crispy tops, make only 9 muffins. For regular sized muffins, make 12.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 307 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Not very good. Need lemon extract to make lemon muffins, barely a hint of lemon. My family wouldn’t eat them. Don’t waste the time and ingredients
my teacher made them and they smelled good so you’re welcome
My kids love these. I didn’t do the lemon because I forgot to buy them. Probably my oven, but the tops are a little over-done. I need to lower temp and increase time probably.
used half whole wheat and half white flour, added almond extract, used 1 T ground flax mixed 3 T water for one of the eggs.
Amazing flavor, a little time consuming to make but it will go faster next time. I have to use an egg replacer so I had to add a little milk, the batter was too stiff without it. With eggs, though, I don’t think you’d need more liquid. A big win for Muffin Saturday!
I substituted sour cream for yogurt. It was good, but not as sweet as I’m used to.
What a waste of my time. I used to large lemons and had 1/2 cup lemon juice plus 2-3 TBS zest. They were too lemony. They stuck to the muffin liners and the batter was too light. Don’t waste your time with these.
Easy to make and delicious.
Too many poppy seeds gave the muffins an odd texture. No one enjoyed these & the remaining muffins were wasted. I used 4 small lemons, as that was what was in the store; equated to 1/2c lemon juice + zest of all. Lemon flavour was good. I will not be making these again and have removed from favorites.
Moist and Delicious! Such happy food!
I made them how the recipe says. They’re okay but they don’t taste like how you think they would. Kinda bland.
These were good. The recipe made 14 muffins. I put in ground flaxseed in place of a few spoonfuls of the flour, used 3 Tbsp. of bottled lemon juice, and skipped the lemon zest since I didn’t have any. (Next time I’ll definitely include it.) I only used 2 Tbsp. of poppy seeds, as others recommended, and that was plenty. I also followed someone’s suggestion and added 1/2 tsp. almond extract, which was tasty. It would also be nice to make a glaze for the tops of the muffins with a little lemon juice and powdered sugar. I’ll be making this again, for sure!
So good. Decreased poppy seeds to 2 tbl. My 2 lemons didn’t quite give me 1/2 cup, so I zested until I got to 2 tbl. Otherwise,, followed recipe exactly. They were great!
I used oranges instead of lemons because it was what I had around. They turned out delicious!
Made as written. Measurements are off. Batter makes more like 18 regular muffins. Muffins were flat and lacking in flavor. Skip this recipe.
It wasn’t necessary to oil the cupcake pan. As a matter of fact, it made my hands oily as I was eating the muffin. I changed the amount of oil to 1/4 c of oil and put in 1/4 c of organic applesauce. Then I added a lemon glaze when the muffins were cool… 3/4 c confectionary sugar and fresh lemon juice– a little at a time to desired taste. I baked the muffins @ 400 degrees for 15 min and @ 450 for 5 min. I will make these muffins again with these adjustments before I try another recipe.
It was amazing! My family loved this recipe
Delish! First time I’ve ever made lemon poppy muffins. My only change was subbing Greek yogurt cuz that’s what I had and I only use 2Tbs of poppy seeds. I got 12 regular and 12 mini out of the batter- it is really fluffy. Nice lemony flavor but not tart. Bake time was 15 min for reg, 9 for minis. My 4 yr old keeps coming in the kitchen and running off with the minis lol.
I found these muffins not lemony enough, I used 3 medium lemons. Also there were too many poppy seeds and the muffins were a little dry. I also found the recipe made 18 medium sized muffins.
The muffins turned out quite nice. I cut out some of the sugar (I always do because most things are too sweet for my taste) but in this case I should have just used the amount of sugar it called for. They would have turned out great! I think I will use a bit more lemon juice next time.
Excellent recipe, I double this recipe and only had 2 1/2 lemons. Had a nice lemon flavour but would use the recommended amount next time. Also thought I had lots of poppy seeds but couldn’t find them so I used 1/2 poppy seeds and 1/2 chia seeds. Also used whole wheat flour and 1 c of oatmeal to replace the white flour. They turned out great soft and moist on the inside and a nice crispy layer on the outside. I made mini muffins so the kids could bring them to school for snacks. They were a great hit.