Lemon Poppy Seed Muffin Recipe

Lemon poppy seed muffins with half of a lemon next to them.

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Lemon Poppy Seed Muffin Recipe

Soft, fluffy lemon poppy seed muffins bursting with bright citrus flavor and a light crunch from poppy seeds. Ready in 30 minutes and perfect for breakfast, brunch, or a quick snack.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Muffins, Bread + Scones, Snacks

Cuisine: American

Keyword: lemon poppy seed muffins, lemon poppyseed muffins

Servings: muffins

Author: Danae Halliday

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
sparkling sugar for garnish (optional)

Wet Ingredients

6 tablespoons unsalted butter melted
2 tablespoons avocado oil or canola oil
3/4 cup milk of choice (I use whole milk)
1/2 cup whole milk plain Greek yogurt (or whole milk regular yogurt)
2 eggs room temperature
2 tablespoons lemon zest (approximately 2 lemons)
2 tablespoon lemon juice
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon almond extract

Instructions

Melt the butter and let it cool to room temperature.
Preheat oven to 400° F. and line a 12 cup muffin pan with liners or spray with cooking spray.
In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl whisk together the melted butter, oil, milk, Greek yogurt, eggs, lemon zest and juice, vanilla and almond extract.
Pour the wet ingredients in with the dry and use a rubber spatula to fold them together until just combined. Don’t overmix. The batter should be thick and airy.
Divide the batter evenly into the prepared muffin pan. Sprinkle sparkling sugar on top of the muffins and then place them onto the middle rack of the oven and bake for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
Cool the muffins in the pan for a few minutes before removing them onto a wire rack to finish cooling.

Notes

Storage - The muffins taste best the day they are made. Store them in an airtight container at room temperature or in the fridge for 2 days or freeze them for up to 3 months.

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