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Fluffy Lemon Poppy Seed Muffins

lemon poppy seed muffins - featured image

These fluffy lemon poppy seed muffins offer a perfect blend of sweet, tangy lemon flavor with a subtle crunch from poppy seeds. Easy to make and perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain Greek yogurt
  • ⅓ cup (80ml) vegetable oil
  • 2 tablespoons fresh lemon zest (from about 2 medium lemons)
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together sifted all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In a separate bowl, beat eggs until frothy (about 30 seconds). Add sugar and whisk until slightly dissolved.
  4. Stir in Greek yogurt, vegetable oil, vanilla extract, lemon zest, and fresh lemon juice until well combined.
  5. Pour the wet mixture into the dry ingredients. Gently fold the batter with a wooden spoon or spatula until no flour streaks remain. Do not overmix; a few lumps are okay.
  6. Spoon batter evenly into the prepared muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, checking at 18 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use only the yellow part of lemon zest to avoid bitterness. Room temperature eggs and yogurt improve texture. If batter is too thick, add 1-2 tablespoons milk to loosen. Fresh poppy seeds provide better flavor and crunch. Muffins can be frozen individually wrapped for up to 3 months.

Nutrition

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