Lemony Poppy Seed Muffins Recipe - Allrecipes.com
Lemony Poppy Seed Muffins Recipe
  • READY IN 30 mins

Lemony Poppy Seed Muffins

Recipe by  

"Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  2. Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Kitchen-Friendly View


  • Cook's Note:
  • For muffins with large crispy tops, make only 9 muffins. For regular sized muffins, make 12.

Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2013

Awesome lemon flavor!! I only had one lg lemon which I juiced and got 1/3c lemon juice. I grated the rind into the wet ingredients-maybe a tsp or so. I added bottled lemon juice to make 1/2 c total (I had read that the avg lemon has about 1/4c juice) I think fresh lemon made all the difference. Next time I will use 2 fresh lemons. I ended up with a ton of batter so I made 18 muffins, which turned out somewhat small so next time I'll make 12. The taste of these is amazing- moist and lemony!! I'll never use a mix again!!

Most Helpful Critical Review
Feb 17, 2014

I found these muffins not lemony enough, I used 3 medium lemons. Also there were too many poppy seeds and the muffins were a little dry. I also found the recipe made 18 medium sized muffins.


9 Ratings

Jan 31, 2014

The muffins turned out quite nice. I cut out some of the sugar (I always do because most things are too sweet for my taste) but in this case I should have just used the amount of sugar it called for. They would have turned out great! I think I will use a bit more lemon juice next time.

Jan 13, 2014

Excellent recipe, I double this recipe and only had 2 1/2 lemons. Had a nice lemon flavour but would use the recommended amount next time. Also thought I had lots of poppy seeds but couldn't find them so I used 1/2 poppy seeds and 1/2 chia seeds. Also used whole wheat flour and 1 c of oatmeal to replace the white flour. They turned out great soft and moist on the inside and a nice crispy layer on the outside. I made mini muffins so the kids could bring them to school for snacks. They were a great hit.

Jan 09, 2014

Delicious! We have made this recipe three times now. We used fat free greek yogurt and an addition of 1/2 teaspoon of almond extract is tasty. Thanks so much.

Jan 02, 2014

I made a double batch of these, and they are delicious! I only had 2 1/2 lemons on hand so I only ended up with 1/2 cup of lemon juice, and I used 2 TB of lemon zest. I will definitely use this recipe again, but I will probably do at least 3/4 c. of lemon juice for a double batch next time. I also had vanilla greek yogurt on hand and they were still fluffy and delicious. I baked my muffins for 2 minutes less than the suggested time to prevent them turning too brown or dry. Thanks for an excellent recipe!

Dec 18, 2013

Wonderful, yet they weren't exactly what I expected. The consistency was light and they aren't too sweet. The lemon flavor was not over whelming but pleasant. I had enough batter to make 12 plus 4 mini muffins. The regular sized muffins were full of batter when I put them in the oven and rose to just the right level. I will make these again.

Dec 17, 2013

Delicious! My husband loves lemon poppyseed muffins, so it decided to make him happy and bake some for breakfast this morning. I used nonfat Greek yogurt because it's what I had. I thought the thick consistency of the batter would make for dense muffins, but they were very light, moist and delicious. I only had several small lemons, which I used, but next time I'm sure the two large lemons will yield the right amount of lemony-ness. Thanks for sharing!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Poppy Seed Bread with Glaze

See how to make a sweet poppy-seed bread with almond and orange flavors.

How to Make Poppy Seed Rolls

Learn how to make impressive, homemade poppy seed dinner rolls from scratch.

Vegan Agave Cornbread Muffins

This vegan cornbread is made with whole-wheat flour and agave syrup.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States