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Lemony Poppy Seed Muffins

Tami

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

30 m servings 240 cals
Original recipe yields 12 servings (12 muffins)

Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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 to...

Most helpful critical review

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.

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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 to...

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.

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 ...

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 p...

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 t...

It wasn't necessary to oil the cupcake pan. As a matter of fact, it made my hands oily as I was eating the muffin. I changed the amount of oil to 1/4 c of oil and put in 1/4 c of organic apple...

It was amazing! My family loved this recipe

Delish! First time I've ever made lemon poppy muffins. My only change was subbing Greek yogurt cuz that's what I had and I only use 2Tbs of poppy seeds. I got 12 regular and 12 mini out of the b...