Print

Easy Zesty Lemon Poppy Seed Muffins

easy zesty lemon poppy seed muffins - featured image

Bright and refreshing lemon poppy seed muffins that are quick and easy to make, perfect for breakfast or snacks.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest from 2 medium lemons
  • 1/4 cup (60 ml) lemon juice
  • 2 tablespoons poppy seeds
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) milk (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds until evenly distributed.
  3. In a separate bowl, whisk the eggs with Greek yogurt, vegetable oil, vanilla extract, and lemon juice until creamy and smooth. If the mixture is too thick, stir in up to 1/4 cup milk to loosen.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. The batter will be a bit lumpy; avoid overmixing.
  5. Spoon the batter evenly into the 12 muffin cups, filling about 3/4 full.
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  7. Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Avoid overmixing the batter to keep muffins tender. Use room-temperature eggs and yogurt for better blending. Toss poppy seeds in a bit of flour before folding to prevent sinking. Fresh lemon juice and zest provide the best flavor. For a shiny top, brush muffins with melted butter after baking.

Nutrition

Keywords: lemon muffins, poppy seed muffins, breakfast muffins, easy muffins, quick muffins, lemon poppy seed, snack muffins