Lemony Poppy Seed Muffins

Lemony Poppy Seed Muffins

Tami 0

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


30 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • For muffins with large crispy tops, make only 9 muffins. For regular sized muffins, make 12.
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  1. 9 Ratings


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.

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...

The muffins turned out quite nice. I cut out some of the sugar (I always do because most things are too sweet for my taste) but in this case I should have just used the amount of sugar it called...

Excellent recipe, I double this recipe and only had 2 1/2 lemons. Had a nice lemon flavour but would use the recommended amount next time. Also thought I had lots of poppy seeds but couldn't fi...

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...