This Lemon Poppy Seed Muffin Recipe is delicious to eat, quick & easy to make and work well when frozen and reheated in the microwave. Perfect for busy mornings!
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a delicious breakfast treat to enjoy, and they are very quick and easy to make!
Even better though, is that they are able to be frozen then reheated in the microwave, perfect for busy mornings.
My oldest son has to leave for school around 6 each morning, so even a 30-minute breakfast meal is challenging to prepare and serve that early.
The ability to grab some muffins and quickly reheat them works great for us, and I can whip up a batch while dinner is cooking, then bake them while we eat.
Allow time to cool, throw them in the freezer, and breakfast is done for the week.
I hope you and your family enjoy this Lemon Poppy Seed Muffin Recipe as much as mine does!
Lemon Poppy Seed Muffins Ingredients
½ cup butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
Zest of 2 lemons
¼ teaspoon salt
½ cup plain or vanilla Greek yogurt
2 tablespoons lemon juice
1 teaspoon vanilla extract
To begin, preheat your oven to 350 degrees F.
Spray or lightly grease the muffin pan and set aside.
Next, in a small bowl, add the dry ingredients, poppy seeds, and lemon zest and incorporate together.
In a medium-sized bowl, using an electric mixer, cream the softened butter and sugar until it begins to fluff (1-2 minutes).
Add the eggs, one at a time – mixing well after each.
With the mixer on low speed, slowly add the dry ingredients to the creamed mixture – alternating with the Greek yogurt, lemon juice and then vanilla extract.
Spoon the batter into the prepared pan – filling the cups ¾ full.
Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5 minutes before removing them from the pan.
Lemon Poppy Seed Muffins

Ingredients
- ½ cup butter softened
- 2/3 cup sugar
- 2 large eggs separated
- 1 1/3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons poppy seeds
- Zest of 2 lemons
- ¼ teaspoon salt
- ½ cup plain or vanilla Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 215mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 4g

These are a few items I find helpful in my own kitchen when preparing this Lemon Poppy Seed Muffins Recipe:
OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowSolula 18/8 Stainless Steel Ice Cream Cupcake Muffin Scoop, 3.4 Tablespoon Cupcake Muffin Batter Dispenser, 2-YEAR Warranty
Rachael Ray Oven Lovin’ Non-Stick 12-Cup Muffin and Cupcake Pan, Orange
Hamilton Beach 62682RZ Hand Mixer with Snap-On Case, White
OXO Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
Heat Resistant Silicone Spatula, 4 Pieces Mixer Colors Cooking Silicone Spatula Set, Mixing Batter Scraper Spoon Silicone Cook Tool for Baking, Pastry, and Enchiladas
AmazonBasics Reusable Silicone Baking Cups, Pack of 12
Edye
Thursday 17th of May 2018
My granny would like these a lot!
kathy pease
Monday 16th of April 2018
This looks so yummy and I will have to try out the recipe :)
Jan Lee
Monday 16th of April 2018
The recipe sounds great but I can't have seeds, so I might make them for neighbors some time. I love lemon tho, maybe I could leave out the seeds? :)
Karen Puleski
Monday 16th of April 2018
It should be fine without them :)
Buddy Garrett
Sunday 15th of April 2018
The muffins look delicious. The recipe sounds great.
Jeanna Schirm Massman
Saturday 14th of April 2018
I love lemon poppyseed muffins and the addition of yogurt is intriguing.