Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are fresh, slightly crisp on the outside, and light and fluffy inside. Quick, simple, and delish. 

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

In high school there would be a muffin cart in the main hallway once a week. Students could buy muffins from the special needs classrooms to help raise money for their programs. At least I think that’s how it happened. High school seems like such a blur now (not that it was even that long ago). But I just remember everyone walking into class with a muffin in their hands.

I’m pretty sure the muffins were from Costco. They weren’t wonderful, but it was nice to have something that was a little sweet and felt homemade in the middle of a public institution. So for me, muffins will always remind me of something that broke up the monotony of high school. I think the best thing about muffins is that they can be eaten for breakfast, as a snack, or even for dessert. They’re good anytime.

Recipe Rundown

Taste: Fresh and of course, lemony. Just like the muffins you get at the bakery.
Texture: The edges are ever so slightly crisp while the interior is light and fluffy with bites of poppy seeds.
Ease: Super easy.
Appearance: I just love the poppy seeds studded throughout these muffins.
Pros: Quick, simple, and delish.
Cons: None, except that this recipe is not made with whole wheat flour. Not sure if that would be very good though.
Would I make this again? Yes.

Print

Lemon Poppy Seed Muffins

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
10 tablespoons (5 ounces) unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon freshly grated lemon zest (from about 2 lemons)
1 1/2 cups plain low-fat yogurt

Directions:

Preheat oven to 375°F. Spray a standard muffin tin with nonstick spray.

In a large bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.

In a small bowl combine the melted butter, sugar, eggs, lemon zest, and yogurt. Make a well in the center of the flour mixture and pour in butter mixture. Stir until all ingredients are combined.

Using a spring-loaded ice cream scoop, divide batter evenly among prepared muffin tin, filling each cup 3/4 full. Bake until muffins are golden brown and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs, 25-30 minutes total, rotating halfway through. Invert muffins onto a wire rack, stand muffins upright, and let cool for 5 minutes to serve warm or serve at room temperature.

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7 Responses to “Lemon Poppy Seed Muffins”

  1. #
    1
    Caroline — April 2, 2012 at 2:27 pm

    Lemon poppyseed has to be the best combination since peanut butter & chocolate. Mmm! These muffins look fantastic! 😀

  2. #
    2
    aimeeberrett — April 2, 2012 at 4:06 pm

    Oh my goodness, these muffins look so good! I've been wanting to make some yummy muffins, so I will definitely have to make these. Thanks for sharing.

    lmld.org

  3. #
    3
    Emma — April 4, 2012 at 9:42 pm

    I tried this last night. Delicious. Thanks for the recipe.

  4. #
    4
    Mia — April 6, 2012 at 10:05 pm

    I've just tried them. I have had dough for about 18 pieces…

    • bunarte replied: — April 26th, 2012 @ 11:17 pm

      you mean batter?

  5. #
    5
    Julie — June 10, 2012 at 5:57 pm

    Mmmm, I just made these and they were delicious! I cut the recipe in half, but I still had enough to make 10 muffins. I think “12” might be a bit low for the recipe.

  6. #
    6
    Helga — December 26, 2013 at 4:37 am

    These muffins look delicious! I want to cook them! Once I tried these banana muffins http://cookiteasy.net/recipe/banana-muffins-211159.html They are very tasty/ I can recommend!

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