Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cups Turbinado Sugar; 1 whole Lemon, Zest And Juice, Divided Use; 2 cups Whole Wheat Pastry Flour; 2 teaspoons Aluminum Free Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Celtic Sea Salt; 2 whole Large Free Range Eggs; 3/4 cups Greek Yogurt Or Cultured Sour Cream; 1 teaspoon Almond Extract; 1/2 cups Browned Butter, Cooled- Directions Below; 2 Tablespoons Poppy Seeds; 1/4 cups Sliced Almonds; 2 Tablespoons Turbinado Sugar, For Sprinkling The Tops

Servings: persons

2/3 cups Turbinado Sugar
1 whole Lemon, Zest And Juice, Divided Use
2 cups Whole Wheat Pastry Flour
2 teaspoons Aluminum Free Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Celtic Sea Salt
2 whole Large Free Range Eggs
3/4 cups Greek Yogurt Or Cultured Sour Cream
1 teaspoon Almond Extract
1/2 cups Browned Butter, Cooled- Directions Below
2 Tablespoons Poppy Seeds
1/4 cups Sliced Almonds
2 Tablespoons Turbinado Sugar, For Sprinkling The Tops

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1. Preheat oven 400 degrees F. Line a 12 regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
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2. In a large bowl, measure the sugar and top with lemon zest. Smash this around to combine so that the wonderful lemon fragrance rises and consumes your smelling senses! Whisk in the flour, baking powder, baking soda and salt. In a a smaller bowl whisk together the eggs, Greek yogurt or sour cream, almond extract, lemon juice, and the browned and cooled butter.
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3. Make a well in the dry ingredients bowl, pour the wet ingredients into the well and mix until almost thoroughly combined. Add poppy seeds and combine. Be careful not to over mix!
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4. Divide batter between muffin cups. Sprinkle each muffin with sliced almonds pressing slightly, then top with turbinado sugar.
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5. Bake for 15 to 18 minutes or until the tops are golden and a wood skewer inserted in the center of the muffin comes out clean.
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6. Let cool in the pan for 5 minutes before removing, if you can wait that long before ripping one out and biting into it!
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How to make Beurre Noisette (Browned Butter)
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1. Heat your pan to medium high heat, place the butter in a pot or pan.
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2. High heat will brown the butter quickly, and maintain a regular consistency. However, if you do not monitor the butter properly, the milk solids and salt particles will sink to the bottom of the pan and burn. Keep an eye at all times on the pan.
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3. Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. The finale should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.
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4. Substitute brown butter for melted butter. It will add a complex and nutty flavor to your food with this classic French technique.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cups Turbinado Sugar, 1 whole Lemon, Zest And Juice, Divided Use, 2 cups Whole Wheat Pastry Flour, 2 teaspoons Aluminum Free Baking Powder, and more.

Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppy Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions