Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!

Tami
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

    Advertisement
  • 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.

Cook's Note:

For muffins with large crispy tops, make only 9 muffins. For regular sized muffins, make 12.

Nutrition Facts

239.6 calories; 4.4 g protein; 30.6 g carbohydrates; 28.4 mg cholesterol; 307.3 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 total (I had read that the avg lemon has about 1/4c juice) I think fresh lemon made all the difference. Next time I will use 2 fresh lemons. I ended up with a ton of batter so I made 18 muffins which turned out somewhat small so next time I'll make 12. The taste of these is amazing- moist and lemony!! I'll never use a mix again!! Read More
(3)

Most helpful critical review

Rating: 3 stars
02/17/2014
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. Read More
(2)
26 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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 total (I had read that the avg lemon has about 1/4c juice) I think fresh lemon made all the difference. Next time I will use 2 fresh lemons. I ended up with a ton of batter so I made 18 muffins which turned out somewhat small so next time I'll make 12. The taste of these is amazing- moist and lemony!! I'll never use a mix again!! Read More
(3)
Rating: 5 stars
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 total (I had read that the avg lemon has about 1/4c juice) I think fresh lemon made all the difference. Next time I will use 2 fresh lemons. I ended up with a ton of batter so I made 18 muffins which turned out somewhat small so next time I'll make 12. The taste of these is amazing- moist and lemony!! I'll never use a mix again!! Read More
(3)
Rating: 5 stars
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 plus 4 mini muffins. The regular sized muffins were full of batter when I put them in the oven and rose to just the right level. I will make these again. Read More
(2)
Advertisement
Rating: 3 stars
02/17/2014
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. Read More
(2)
Rating: 5 stars
01/10/2014
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. Read More
(2)
Rating: 5 stars
01/02/2014
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 recipe again, but I will probably do at least 3/4 c. of lemon juice for a double batch next time. I also had vanilla greek yogurt on hand and they were still fluffy and delicious. I baked my muffins for 2 minutes less than the suggested time to prevent them turning too brown or dry. Thanks for an excellent recipe! Read More
(2)
Advertisement
Rating: 5 stars
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 thick consistency of the batter would make for dense muffins but they were very light moist and delicious. I only had several small lemons which I used but next time I'm sure the two large lemons will yield the right amount of lemony-ness. Thanks for sharing! Read More
(1)
Rating: 3 stars
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. Read More
Rating: 3 stars
11/14/2018
I made them how the recipe says. They re okay but they don t taste like how you think they would. Kinda bland. Read More
Rating: 5 stars
08/24/2019
Easy to make and delicious. Read More