These Tart and Sweet Lemon Poppy Seed Muffins are a burst of sunshine in every bite, balancing zesty lemon with a hint of natural sweetness. The tender crumb, dotted with crunchy poppy seeds, offers a delightful contrast that’s both satisfying and refreshing. Perfect for breakfast or an afternoon treat, they’re ready in just 25 minutes of prep and 35 minutes of baking.
Each muffin is infused with bright citrus flavor, complemented by a subtle nuttiness from the poppy seeds. The golden tops are slightly crisp, giving way to a soft, moist interior that melts in your mouth. Whether enjoyed warm from the oven or paired with your favorite tea, these muffins are a simple yet irresistible way to brighten your day.
Ingredients for Tart and Sweet Lemon Poppy Seed Muffins
- ⅔ cup (5oz/142g) granulated sugar
- 1 large egg
- ½ cup (4oz/115g) plain yogurt (Greek yogurt works too)
- ½ cup (4floz/115ml) vegetable oil (can substitute with melted coconut oil)
- ⅓ cup (2 ½ floz/71ml) whole milk (any milk variety works)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from about two lemons)
- 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Place 9 muffin liners in a muffin tin and set aside.
- In a mixing bowl, combine the sugar, egg, yogurt, oil, milk, vanilla extract, and lemon zest. Whisk until well combined.
- In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
- Combine the wet and dry ingredients and mix until just combined. A few lumps are okay—do not overmix.
- Divide the batter evenly between the prepared muffin cups, filling them almost to the top.
- Bake on the upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 10 minutes before removing them.
- Enjoy fresh! Store leftovers in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Toppings and Serving Ideas
Elevate your lemon poppy seed muffins with a drizzle of lemon glaze made from powdered sugar and fresh lemon juice. For a tangy twist, spread a thin layer of lemon curd on top. These muffins also pair beautifully with a cup of herbal tea or a dollop of whipped cream for a delightful treat.
Storage Secrets: Keeping Your Muffins Fresh
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Quick Tips for Busy Bakers
Save time by prepping your lemon zest and dry ingredients the night before. Use a cookie scoop to evenly portion the batter into muffin cups for a mess-free process. If you’re short on time, skip the liners and grease the muffin tin directly for easy cleanup.
Recipe Variations: Mix It Up!
Swap out the poppy seeds for chia seeds or add a handful of blueberries for a fruity twist. For a richer flavor, use Greek yogurt instead of plain yogurt. If you prefer a sweeter muffin, increase the sugar to ¾ cup (6oz/170g) and add a sprinkle of turbinado sugar on top before baking.
Essential Equipment for Muffin Success
Ensure you have a 12-cup muffin tin and liners ready. A microplane zester makes quick work of the lemon zest, and a whisk or rubber spatula is perfect for combining the batter. Don’t forget a toothpick to test for doneness!
Tart and Sweet Lemon Poppy Seed Muffins
Ingredients
- ⅔ cup granulated sugar 5oz/142g
- 1 large egg
- ½ cup plain yogurt 4oz/115g
- ½ cup vegetable oil 4floz/115ml
- ⅓ cup whole milk 2 ½ floz/71ml
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest from about two lemons
- 1 ¼ cups all-purpose flour 6 ¼ oz/177g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
- In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined.
- In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
- Combine the wet and dry ingredients and mix until just combined. A few lumps are ok.
- Divide the batter evenly between the prepared muffin cups, filling almost to the top.
- Bake muffins on an upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for ten minutes before removing muffins from the tin.
- These muffins are the most delicious the day they are made. Enjoy! Store leftovers in an airtight container at room temperature for 2 days
