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lemon poppy seed muffins on a cooling rack

Lemon Poppy Seed Muffins

  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


These soft, moist and fluffy lemon poppy seed muffins are bursting with fresh lemon flavor, sprinkled throughout with poppy seeds and topped with coarse sugar for a sweet crunch. You can’t go wrong with these bakery-style treats made at home!


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 to 3 tablespoons poppy seeds*
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain whole milk yogurt (NOT Greek yogurt)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lemon zest
  • 2 eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons coarse sparkling sugar, for topping


  1. Heat oven to 375°F. Line 12 standard muffin cups with paper baking liners.
  2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined. In a separate medium bowl, whisk yogurt, lemon juice, lemon zest and eggs until well combined. Whisk in butter until combined.
  3. Gently stir wet ingredients into dry ingredients with a spatula until just combined (do not overmix, or the muffins will end up tough).
  4. Divide batter evenly among prepared muffin cups (the batter will be thick, and the cups will be quite full). Top batter evenly with coarse sugar.
  5. Bake 20 to 25 minutes or until tops of muffins are golden brown and a toothpick inserted in the center of one muffin comes out clean. Cool muffins in muffin tin 5 minutes, then transfer to cooling rack to cool completely.
  6. Store muffins covered in an airtight container at room temperature for up to 4 days.


  • Recipe adapted from A Kitchen Addiction.
  • For clean, even scoops of batter in each muffin cup, use a cookie scoop.
  • *If you’re a big fan of the flavor and crunch of poppy seeds, use up to 3 tablespoons in this recipe!
  • Do not use Greek yogurt for this recipe; it’s too thick and the muffins will be too tough and dense once baked.

Keywords: lemon muffins, bakery style muffins