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Lemony Poppy Seed Muffins

Rated as 4.21 out of 5 Stars

"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 cals
Original recipe yields 12 servings (12 muffins)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  2. 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.
  3. 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 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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.

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.

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 ...

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...

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...

I used oranges instead of lemons because it was what I had around. They turned out delicious!

Made as written. Measurements are off. Batter makes more like 18 regular muffins. Muffins were flat and lacking in flavor. Skip this recipe.

It wasn't necessary to oil the cupcake pan. As a matter of fact, it made my hands oily as I was eating the muffin. I changed the amount of oil to 1/4 c of oil and put in 1/4 c of organic apple...