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Easy Lemon Poppy Seed Muffins

lemon poppy seed muffins - featured image

These Easy Lemon Poppy Seed Muffins offer a bright, zesty flavor perfect for breakfast or brunch. They are quick to make with simple pantry ingredients and have a tender crumb with a delightful poppy seed crunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (120ml) milk, whole or 2%, room temperature
  • 1/3 cup (80ml) vegetable oil
  • Fresh lemon zest from 2 medium lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In a separate bowl, beat the eggs with Greek yogurt, milk, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and fragrant.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins; a few lumps are fine. Use fresh lemon zest for best flavor. Room temperature ingredients blend better. If lemons are very juicy, reduce milk by 1-2 tablespoons. Let muffins cool before storing to prevent sogginess.

Nutrition

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