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

Name: Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
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

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.

Fans of Lemon Poppyseed flavor will also adore Lemon Poppy Seed Cookies. They have the perfect balance of zesty lemon flavor and subtle poppy seed crunch, all wrapped up in a soft, melt-in-your-mouth cookie.

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.

I also highly recommend trying these amazing lemon poppy seed cookies! The sugar cookie texture has a delicious chewy softness with a yummy crunch from poppyseeds and brightness from both lemon zest and fresh lemon juice.

Yield: 12