Lemon Poppy Seed Muffins – Fresh and Easy Recipe
Lemon Poppy Seed Muffins are a perfect balance of bright lemon flavor with a light, fluffy texture and a slight crunch from the poppy seeds. These muffins make a refreshing breakfast or snack, providing a delicious burst of citrus with every bite. Not only are they quick and easy to make, but they also fill the kitchen with an irresistible aroma that’ll make everyone excited for a treat!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt (or sour cream)
- ⅓ cup melted unsalted butter (or vegetable oil)
- 2 large eggs
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions
Preheat the Oven. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients. In a separate bowl, mix the Greek yogurt, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Blend Mixtures. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Fill Muffin Tins. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Recipe tips
Use full-fat Greek yogurt or sour cream to keep the muffins extra tender and moist. Mix powdered sugar with a bit of lemon juice and drizzle over the muffins once they cool for a sweet, tangy topping. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
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