Lemon Poppyseed Muffins

Welcome to Muffin Week!!! I have lots of tasty muffins in store for you this week and today’s muffins include one of my favorite ingredients – poppy seed. You’ll find that I went a tad (okay, maybe more than a tad) overboard on the poppy seed, so feel free to use less. I just love their crunch!

I cannot explain how many times I’ve tried creating a lemon poppyseed muffin but I could never figure out the right proportion of ingredients. It is normally too greasy or too spongy and no matter how much I altered butter/oil/milk/egg I could never get them right. Well this one worked perfect! I found a recipe for a poundcake muffin and decided to use half the yogurt, added in milk, and a lot more poppy seed.

So without further adieu….

Lemon Poppyseed Muffins
Adapted from Joy of Baking
Yields 12 – 15 muffins


2 cups all purpose flour
3+ tbsp poppyseeds
1/4 tsp kosher salt
1/2 tsp baking soda
4 ounces plain yogurt
4 ounces whole milk
4 ounces unsalted butter, softened
1 cup organic cane sugar
1 large brown egg, preferably from a farm, lightly beaten
grated lemon zest from 1 large lemon
1 tbsp pure vanilla extract


Preheat oven to 400 degrees and line a muffin pan with paper liners.

In a large mixing bowl, stir together the flour, poppy seeds, salt, and baking soda. In another bowl, mix together the yogurt, milk, lemon zest, and vanilla extract.

Using an electric mixer, beat the softened butter and sugar until it is light and fluffy, approximately 5 minutes. Mix in the egg, beating well to ensure it is mixed thoroughly. Now, beat in the liquid milk mixture, scraping down the sides as needed.

Next, make a well in the bottom of your dry mixture bowl. (I forgot to take a picture of this step, but basically you just want there to be an empty spot in the bottom middle of your dry mixture.) Pour the liquid into this well and stir until just combined. BE CAREFUL – the more you stir, the less your muffins will rise and be airy. So do not overmix/overstir, etc.

Fill muffin tins approximately 1/2 to 2/3  full and bake for 15-18 minutes in preheated oven. I hope you enjoy as much as I did!

There are lots of tried & true ways to make your muffins turn out just right – where they look great and taste even better. Click here to view Joy of Baking’s helpful hints for making muffins.

And I’d love to know…What is your favorite type of muffin?


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