Lemon Poppy Seed Muffins Recipe
Bright, zesty muffins dotted with poppy seeds and a tender, bakery-style crumb. Perfect for breakfast or an afternoon pick‑me‑up.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.9 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 1.75 tbsp poppy seeds
- 0.33 cup unsalted butter, melted and cooled
- 0.5 cup plain Greek yogurt room temperature
- 0.25 cup whole milk room temperature
- 2 large eggs room temperature
- 1.5 tbsp finely grated lemon zest from 2 lemons
- 0.25 cup fresh lemon juice
- 1.25 tsp pure vanilla extract
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin tin with liners or lightly grease.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir in poppy seeds.
- Whisk eggs, yogurt, milk, melted butter, vanilla, lemon zest, and lemon juice in a separate bowl.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined; a few small lumps are fine.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake until tops are set and lightly golden, 16 to 18 minutes. A toothpick should come out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a rack to finish cooling.
- Serve warm or at room temperature.
Notes
Variation: For extra zing, brush warm muffins with a quick lemon syrup (equal parts lemon juice and sugar) or drizzle with a simple glaze once cool. Storage: Keep covered at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Lemon Poppy Seed Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.