Lemon Poppy Seed Muffins (Printable)

Tangy lemon and crunchy poppy seed muffins with a creamy yogurt texture, ideal for mornings or a quick bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs
09 - 1 cup plain Greek yogurt
10 - 1/2 cup vegetable oil
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In another bowl, combine sugar and lemon zest. Rub together with fingers to release oils.
04 - Add eggs, yogurt, vegetable oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until smooth.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely moist inside with that tender crumb that comes from yogurt, not dense or dry like so many homemade muffins turn out.
  • The lemon flavor is bold but balanced, tangy without being sharp, and those poppy seeds add little bursts of nuttiness that keep things interesting.
  • Ready to eat in under 40 minutes from start to finish, so you can have fresh muffins before most people finish their coffee.
02 -
  • Don't skip the step of rubbing lemon zest into sugar; it's the difference between muffins that taste lemony and ones that taste bright and almost electric.
  • The moment you see mostly combined batter, stop stirring—those tiny lumps will disappear in the oven, but overmixing creates tunnels and a tough crumb that feels nothing like what you wanted.
03 -
  • Room temperature ingredients blend together more smoothly than cold ones—take your eggs and yogurt out of the fridge 20 minutes before you start.
  • If you don't have a zester, a microplane grater works perfectly and often gives you the most fragrant zest with minimal white pith.

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