Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

I woke up this morning feeling the urge to make breakfast special. I didn’t necessarily want to make scrambled eggs, nor did I want to just pour cereal in a bowl and call it a meal. So I said “You know what. I’m just gonna make muffins”.


I ended up making lemon poppy seed muffins. Lord, I did not regret it. These muffins will not disappoint you. A great and lasting lemon flavor is sure to be one of the main components leading you to make these muffins again and again!


I have a tutorial for this recipe over at my other blog Natural Winners (link here).

Here’s the recipe:

Lemon Poppy Seed Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12
A lemony, light muffin.
  • ½ cup butter, softened
  • ¾ cup plain or vanilla yogurt
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 teaspoon vanilla extract (omit if using vanilla yogurt)
  • 1½ teaspoons lemon extract
  • 3 tablespoons lemon juice
  • 2 Eggs
  1. Preheat your oven to 350 degrees, line a muffin tin with liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, poppy seeds and salt. Set aside.
  3. In a large bowl, combine together the butter and sugar, add the eggs, vanilla, lemon zest and juice.
  4. Add the yogurt and make sure it’s combined.
  5. Add the dry ingredients and mix to incorporate and get a creamy mixture but don’t over mix.
  6. Divide your batter evenly among the muffin liners and bake the muffins for about 18 to 20 minutes or until fully cooked through.
  7. Cool and serve.
2560121g67g45g : 4g319g113g2084mg12g51g640mg

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