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4.69 from 105 votes
Lemon Poppy Seed Muffins Recipe
Prep Time
25 mins
Cook Time
35 mins

Try my Tart and Sweet Lemon Poppy Seed Muffins recipe and you won't feel like you're missing out on heading to the bakery for a box!

Course: Breakfast
Cuisine: American
Servings: 9 muffins
Author: Gemma Stafford
  • cup (5oz/142g) granulated sugar
  • 1 large egg
  • ½ cup (4oz/115g) plain yogurt
  • ½ cup (4floz/115ml) vegetable oil
  • cup (2 ½ floz/71ml) whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest (from about two lemons)
  • 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  1. Preheat oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
  2. In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined.
  3. In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
  4. Combine the wet and dry ingredients and mix until just combined. A few lumps are ok.
  5. Divide the batter evenly between the prepared muffin cups, filling almost to the top.
  6. Bake muffins on an upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let cool for ten minutes before removing muffins from the tin.
  8. These muffins are the most delicious the day they are made. Enjoy! Store leftovers in an airtight container at room temperature for 2 days