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Lemon Poppy Seed Muffins I

"Very moist and so delicious."
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40 m servings 225 cals
Original recipe yields 12 servings (12 muffins)


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 310 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
  2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
  3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
  4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

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Read all reviews 164
  1. 208 Ratings

Most helpful positive review

I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and ...

Most helpful critical review

The muffins were okay, but very dry.

Most helpful
Most positive
Least positive

I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and ...

It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine.

These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might re...

I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around a...

These muffins were very easy to make, and they taste great! I made mini-muffins (350 degrees for about 10 mins.) and they turned out perfect. I really like the extra lemon zest in the centre and...

This recipe was wonderful!! I have read the other reviews, and I have to say that I don't know how some people ended up with dry muffins. They were very moist and perfectly browned in 19 minutes...

I made these a couple days ago and have been having them for breakfast. They have stayed very moist and delicious! I made several changes to the wet ingredients, though, which I think helped. I ...

the muffins were awsome.

This recipe is very good. My husband says these muffins are the best I've made. I make these with or without the poppyseeds. Actually, I make one minor change, though. I put in the lemon jui...