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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

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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.

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Yield: 12

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

Preheat oven to 350 degrees F. Spray or lightly grease the muffin pan and set aside.

In a small bowl, add the dry ingredients, poppy seeds, and lemon zest and incorporate.

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.

Notes: These work well frozen and reheated in the microwave.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 215mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 4g

Did you make this recipe?

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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/YellowOXO 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 WarrantySolula 18/8 Stainless Steel Ice Cream Cupcake Muffin Scoop, 3.4 Tablespoon Cupcake Muffin Batter Dispenser, 2-YEAR WarrantyRachael Ray Oven Lovin' Non-Stick 12-Cup Muffin and Cupcake Pan, OrangeRachael Ray Oven Lovin’ Non-Stick 12-Cup Muffin and Cupcake Pan, OrangeHamilton Beach 62682RZ Hand Mixer with Snap-On Case, WhiteHamilton Beach 62682RZ Hand Mixer with Snap-On Case, WhiteOXO Good Grips Stainless Steel Measuring Spoons with Magnetic SnapsOXO Good Grips Stainless Steel Measuring Spoons with Magnetic SnapsHeat Resistant Silicone Spatula, 4 Pieces Mixer Colors Cooking Silicone Spatula Set, Mixing Batter Scraper Spoon Silicone Cook Tool for Baking, Pastry, and EnchiladasHeat Resistant Silicone Spatula, 4 Pieces Mixer Colors Cooking Silicone Spatula Set, Mixing Batter Scraper Spoon Silicone Cook Tool for Baking, Pastry, and EnchiladasAmazonBasics Reusable Silicone Baking Cups, Pack of 12AmazonBasics Reusable Silicone Baking Cups, Pack of 12

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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.

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