Description
Moist and fluffy Lemon Poppy Seed Muffins bursting with fresh lemon flavor and nutty poppy seeds make the perfect breakfast or snack. This easy muffin recipe is made with Greek yogurt, real lemon zest, and a sweet optional glaze. Perfect for spring, brunch, or meal prep. Keywords: lemon muffins, poppy seed muffins, breakfast muffins, lemon poppy muffins.
Ingredients
1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon poppy seeds
3/4 cup Greek yogurt or sour cream
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and poppy seeds.
3. In another bowl, whisk the eggs with the sugar until pale and slightly thickened. Stir in the melted butter, yogurt, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry and mix just until combined. Be careful not to overmix — a few lumps are okay.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
8. Optional: Drizzle with a glaze made from powdered sugar and lemon juice for an extra zing.
Notes
These muffins freeze beautifully — just wrap and store for up to 2 months.
You can substitute sour cream for Greek yogurt with great results.
Try adding a few drops of almond extract for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg