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My review
Lemony Poppy Seed Muffins
Tami
"Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!"
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Ingredients
30 m servings 240 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- For muffins with large crispy tops, make only 9 muffins. For regular sized muffins, make 12.
Nutrition Facts
Per Serving: 240 calories; 11.3 g fat; 30.6 g carbohydrates; 4.4 g protein; 28 mg cholesterol; 307 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
11/16/2013
Awesome lemon flavor!! I only had one lg lemon which I juiced and got 1/3c lemon juice. I grated the rind into the wet ingredients-maybe a tsp or so. I added bottled lemon juice to make 1/2 c to...
Most helpful critical review
2/17/2014
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.
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11/16/2013
Awesome lemon flavor!! I only had one lg lemon which I juiced and got 1/3c lemon juice. I grated the rind into the wet ingredients-maybe a tsp or so. I added bottled lemon juice to make 1/2 c to...
2/17/2014
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.
1/9/2014
Delicious! We have made this recipe three times now. We used fat free greek yogurt and an addition of 1/2 teaspoon of almond extract is tasty. Thanks so much.
1/2/2014
I made a double batch of these, and they are delicious! I only had 2 1/2 lemons on hand so I only ended up with 1/2 cup of lemon juice, and I used 2 TB of lemon zest. I will definitely use this ...
12/18/2013
Wonderful, yet they weren't exactly what I expected. The consistency was light and they aren't too sweet. The lemon flavor was not over whelming but pleasant. I had enough batter to make 12 p...
12/17/2013
Delicious! My husband loves lemon poppyseed muffins, so it decided to make him happy and bake some for breakfast this morning. I used nonfat Greek yogurt because it's what I had. I thought the t...
3/7/2018
I used oranges instead of lemons because it was what I had around. They turned out delicious!
11/28/2017
Made as written. Measurements are off. Batter makes more like 18 regular muffins. Muffins were flat and lacking in flavor. Skip this recipe.