Lemon Poppy Seed Yogurt Muffins Recipe

Name: Lemon Poppy Seed Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour, White Or Whole Wheat; 2/3 cups Sugar; 2 Tablespoons Poppy Seeds; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 pinch Salt; 6 Tablespoons Unsalted Butter, Melted And Cooled; 3/4 cups Plain Greek Yogurt; 1 teaspoon Vanilla Extract; 1 teaspoon Grated Lemon Zest; 1/4 cups Freshly Squeezed Lemon Juice; 2 whole Eggs

Servings: persons

1-1/2 cup Flour, White Or Whole Wheat
2/3 cups Sugar
2 Tablespoons Poppy Seeds
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
6 Tablespoons Unsalted Butter, Melted And Cooled
3/4 cups Plain Greek Yogurt
1 teaspoon Vanilla Extract
1 teaspoon Grated Lemon Zest
1/4 cups Freshly Squeezed Lemon Juice
2 whole Eggs

1
Move your oven rack to the center position and preheat the oven to 400u00b0F. Line muffin pans with 12 paper liners. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.
2
In medium bowl, whisk together the melted butter, yogurt, vanilla, zest, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well of dry ingredients and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.
3
Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

518

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1-1/2 cup Flour, White Or Whole Wheat, 2/3 cups Sugar, 2 Tablespoons Poppy Seeds, 1-1/2 teaspoon Baking Powder, and more.

Yes, Lemon Poppy Seed Yogurt 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 Yogurt Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions