Recipe by Tami
"Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
plain non-fat yogurt
large lemons, zested and juiced
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!!
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.
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Poppy Seed Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a sweet poppy-seed bread with almond and orange flavors.
Learn how to make impressive, homemade poppy seed dinner rolls from scratch.
This vegan cornbread is made with whole-wheat flour and agave syrup.