Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2¼ cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 1 cup whole milk Greek yogurt; 2 large eggs; ⅔ cup granulated sugar; ½ cup unsalted butter, 1 stick, melted; ½ cup milk; ¼ cup fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 2 tablespoons poppy seeds; Lemon Glaze, optional

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These Lemon Poppy Seed Muffins are a burst of sunshine in every bite, combining zesty citrus with delicate crunch. The bright lemon flavor pairs perfectly with the subtle nuttiness of poppy seeds, creating a balance that’s both refreshing and comforting. In just 35 minutes, you can whip up a batch of these golden, tender muffins that are perfect for breakfast or a midday treat.

Each muffin boasts a moist, fluffy texture with a hint of sweetness, making them irresistible to anyone who tries them. The aroma of fresh lemon fills your kitchen as they bake, promising a delightful treat. Whether enjoyed warm from the oven or packed for an on-the-go snack, these muffins are sure to brighten your day with their vibrant flavor and effortless charm.

Ingredients for Lemon Poppy Seed Muffins

2¼ cups all-purpose flour (spooned and leveled for accuracy)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup whole milk Greek yogurt (substitute with plain yogurt if needed)
2 large eggs
⅔ cup granulated sugar
½ cup unsalted butter (1 stick, melted)
½ cup milk (any type works)
¼ cup fresh lemon juice (about 2 lemons)
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
2 tablespoons poppy seeds
Lemon Glaze (optional, for topping)

Step-by-Step Instructions

Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in the poppy seeds gently.
Use a ⅓-cup measuring cup to scoop the batter into the muffin cups, filling each about ¾ full.
Bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.
If desired, drizzle the cooled muffins with lemon glaze before serving.

Perfect Pairings: Serving Suggestions

These Lemon Poppy Seed Muffins are delightful on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of lemon curd or a side of fresh berries for a zesty breakfast. For a cozy afternoon treat, enjoy them with a cup of herbal tea or a frothy cappuccino.

Keep Them Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature when ready to enjoy!

Mix It Up: Recipe Variations

Want to switch things up? Try swapping the poppy seeds for chia seeds or adding a handful of blueberries for a fruity twist. For a nutty flavor, fold in chopped almonds or pistachios. If you’re feeling adventurous, drizzle the muffins with a lavender-infused glaze for a floral touch.

Quick Tips for Busy Bakers

Short on time? Use pre-measured dry ingredients or a muffin scoop to speed up the process. If you’re making the glaze, prepare it while the muffins bake to save time. And don’t worry about overmixing—just stir until the batter is just combined for the perfect texture.

Glaze or No Glaze? Your Call!

The optional lemon glaze adds a sweet, tangy finish, but these muffins are just as delicious without it. If you’re skipping the glaze, try brushing the tops with a little melted butter and sprinkling them with turbinado sugar for a crunchy, golden crust.