prep time: 30 min | bake time: 15 min | total time: 1.5 hrs
Say hello to your new favorite muffin! These Lemon Poppy Seed Muffins are a bright and zesty treat that will make you forget every muffin you ate before these! I’m not kidding you my friends, there is something about these Lemon Poppy Seed Muffins that just fill your day with joy. Maybe it’s the lemon infused crumb or the fact that they are picture-perfect and look like they came from a bakery. With a light, fluffy texture and a subtle crunch from poppy seeds, each muffin bursts with fresh lemon flavor, enhanced by a fragrant lemon sugar mixture.
This recipe is naturally eggless and can easily be made dairy-free, making it a versatile option for various dietary needs. This recipe is simple to follow and requires only a brief resting period for the batter, which results in beautifully risen muffins with a tender crumb. Topped with a sprinkle of poppy seeds and sugar, these muffins bake to perfection and stay fresh for 2–3 days, making them a delightful make-ahead option. I promise you that you’ll never want a store-bought muffin again – this recipe will be on repeat in your house all year long!
Rub sugar and lemon zest together to release the lemon’s oils, creating an aromatic lemon sugar mixture. Whisk together the milk, lemon juice, and yogurt until smooth, then mix in the sugar, oil, and vanilla extract. Sift the dry ingredients into the wet mixture, gently combining to create a smooth batter.
Fold in the poppy seeds. Allow the batter to rest for 30–45 minutes. This step enhances the muffins’ texture and helps them rise beautifully during baking.
Preheat your oven to 400°F and line a muffin pan with liners. Fill each liner to the rim with batter. Sprinkle extra poppy seeds and sugar on top for a decorative and flavorful touch. Bake for 7 minutes at 400°F, then lower the temperature to 350°F and bake for an additional 8–10 minutes.
Once baked, let the muffins cool on a wire rack for 10–15 minutes before enjoying. These muffins are delicious warm or at room temperature, making them a versatile treat for any time of day.
These muffins are perfect on their own with their tangy-sweet flavor. However, if you’re feeling indulgent, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice. This adds an extra layer of sweetness and a glossy finish, turning these muffins into a dessert-worthy treat.
These Lemon Poppy Seed Muffins are the perfect balance of zesty and simplicity. The slightly crunchy poppy seeds offer the most amazing textural contrast to the soft, moist crumb. Better than store-bought by far, these muffins are quick and easy to make with simple ingredients and can be easily adapted to be dairy-free. Perfect for breakfast, an afternoon snack, or even a light dessert, they stay fresh for up to three days and are a great make-ahead option.
Yes, these muffins freeze beautifully! Wrap them individually and store them in an airtight container for up to 2 months. Thaw at room temperature before serving.
Stored in an airtight container at room temperature, these muffins stay fresh for up to 3 days.
Yes, you can substitute it with a plant-based yogurt for your dietary needs.
Yes, poppy seeds are safe to eat in small quantities and add a delightful crunch to baked goods.
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