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There’s something so nostalgic about the combination of lemon and poppyseeds. The tanginess of the lemon pairs beautifully with the subtle nutty crunch of the poppyseeds. These muffins are light yet moist, sweet yet citrusy, and they come together in no time. Plus, the specks of poppyseeds against the golden yellow batter? This Lemon Poppyseed Muffin Recipe is sure to be a hit.
I’m particularly fond of making muffins in the winter. Since I live in Portland, we get lots of rainy dark days, and these muffins help it feel a little sunnier and less dreary out. I absolutely adore winter though. It gives me the opportunity to make things like this for all of our readers. Enjoy. 🙂
The Best Lemon Poppyseed Muffins
Ingredients
- 1/2 cup 1 stick unsalted butter, melted and slightly cooled
- 3/4 cup coconut sugar or sugar of your choice – just not brown sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice about 2 lemons
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppyseeds
- 1/4 cup whole milk
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until everything is incorporated; don’t overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Room Temperature Ingredients: This helps everything blend together more smoothly.
- Don’t Overmix: Overmixing can make your muffins dense. Stop as soon as you don’t see streaks of flour.
- Storage: These muffins stay fresh for 2-3 days at room temperature in an airtight container. For longer storage, freeze them for up to 3 months.
- Use a good muffin tin. This is the one we use. Make sure to grease it first.
Final Thoughts on this Lemon Poppyseed Muffin Recipe
I hope you give these lemon poppyseed muffins a try! We really love them and hope you do too. If you loved this, try our pumpkin cookie recipe next!