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Homemade Lemon Poppyseed Muffins

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Lemon Poppyseed Muffins are perfectly sweet and full of bright lemon flavor. Light and airy, the absolute best breakfast food. Your family is going to love them!

Oh Muffin, why do we love you so much? Is it a lemon? Poppyseed, perhaps? yes yes There is just something heavenly about this magical combination of fresh lemon and poppy seeds. It may not be the most balanced breakfast, but we have just one of these muffins for him to start his day. And hey, it’s much healthier than donuts. Put together a batch of these and hide some from the rest of your family to make sure you get your fair share.

muffin liners

A paper liner is standard. If you’re in a pinch and don’t have any, just spray enough on your muffin tins to keep them from sticking, and even better, buy silicone he muffin liners so you’ll never run out again.

Dairy-Free Lemon Poppy Seed Muffins

If you prefer, you can make these muffins completely dairy-free. Substitute your favorite plant-based alternatives for milk, yogurt, and butter. The higher the fat content, the better.

lemon sugar glaze

This Lemon Sugar Glaze turns these muffins into a delicious dessert. You can lightly apply the glaze so it’s not too sweet, or omit the glaze altogether.

how many lemons do you need

On average, one lemon contains about 1/4 cup of lemon juice and 1 tablespoon of lemon zest. The actual amount depends on the size and juiciness of the lemon. This recipe calls for a total of 1/4 cup lemon juice and 2 tablespoons lemon zest, which he recommends buying two lemons for this recipe.

How do I make my muffin tops domed?

The key to perfectly domed muffin tops is to blow the dough with heat when you put it in the oven first, and then bake it in a slightly cooler oven. The muffins will rise quickly and create the perfect dome.450 degrees Fahrenheit is the perfect temperature to start baking your muffins. After about 7 to 10 minutes, reduce oven heat to 350 degrees Fahrenheit. good. Remove the muffins as soon as they are golden brown on top.

Lemon poppy seed muffins in a muffin mold.

freezer instructions

Muffins freeze beautifully. Make sure the muffins are completely chilled before storing in an airtight container in the freezer for up to 3 months. Thaw at room temperature.

Storage method

Store leftovers in an airtight container at room temperature for up to 5 days.

If you like this recipe, you may also be interested in other delicious muffin recipes.

Lemon poppy seed muffins in a muffin mold.

Lemon Poppyseed Muffins are perfectly sweet and full of bright lemon flavor. Light and airy, the absolute best breakfast food. Your family is going to love them!

preparation time Ten minutes

cooking time 20 minutes

total time 30 minutes


  • 3/4 cup brown sugar
  • 6 tablespoon melted butter
  • 3 big egg
  • 1 cup plain yogurt (or vanilla)
  • 2 tea spoon baking powder
  • 1 tea spoon vanilla extract
  • ½ tea spoon salt
  • 2 cup all purpose flour
  • 1/4 cup milk
  • 3 tablespoon poppy seeds
  • 1 tablespoon lemon peel
  • 1 tablespoon lemon juice

Lemon sugar glaze (optional)

  • 1 cup icing sugar
  • 2-3 tablespoon lemon juice
  • 1 tablespoon lemon peel


  • Preheat oven to 450°F and line muffin tins with 12 paper liners. Lightly grease the liner with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, cream the butter, sugar, and eggs for about 2 minutes.

  • Add yogurt, baking powder, salt, lemon juice and vanilla extract and mix.

  • Add half of the cake flour little by little, mix with a hand mixer until the powderiness is gone, add milk and mix. Scrape down the bottom and sides of the bowl and add the remaining flour and mix. Add poppy seeds and 1 tablespoon lemon zest.

  • Divide batter evenly among 12 muffins and fill nearly to top.

  • Bake in preheated oven for 10 minutes, reduce oven temperature to 350°F, and bake for another 8-10 minutes or until you can stick a toothpick through the center.

  • Let the muffins cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

  • Drizzle with lemon sugar glaze.

lemon sugar glaze

  • In a small bowl, combine powdered sugar, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Stir until mixture is smooth. Add more lemon juice if you want a thinner consistency.

Serving: 1muffin | | calorie: 265kcal | | carbohydrates: 42g | | protein: Fiveg | | obesity: 9g | | saturated fat: Fiveg | | Polyunsaturated fat: 1g | | Monounsaturated fat: 2g | | Trans fat: 0.2g | | cholesterol: 65mg | | sodium: 177mg | | potassium: 188mg | | fiber: 1g | | sugar: twenty fiveg | | Vitamin A: 272IU | | Vitamin C: 3mg | | calcium: 117mg | | iron: 2mg

homemade lemon poppy seed muffins

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