These Lemon Poppy Seed Muffins with Yogurt are the perfect sweet snack to enjoy at any time of the day. The tangy, crunchy and super soft lemon muffins with poppy seeds will soon become your new favourite in your house!
Why we love this recipe
I love the combination of Lemon and Poppy Seed. It is the perfect match between tangy and lightly bitter. And that crunchy texture Poppy Seeds add to baked goods... always so delicious whether it is in the form of a muffin or in Lemon Poppy Seed Shortbread Cookies.
These Muffins with Lemon and Poppy Seeds are super easy and quick to make. 30 minutes is all you need before you can enjoy these sweet treats! They will stay fresh for a few days so they can be made in advance - or even frozen!
And just like my Orange Poppy Seed Muffins, they are the perfect all-day-long-snack that can be enjoyed for breakfast, morning and afternoon tea or as a snack. Top them (or fill them) with a tangy lemon curd for even more lemon flavours!
The three main ingredients needed to make these Muffins are Lemon, Poppy Seeds and Greek Yogurt. The rest of the ingredients are pantry essentials like Eggs, Sugar, Flour and Baking Powder.
You will need both the Juice and Zest of the Lemon to get a nice lemony flavour. The Greek Yogurt will help make these muffins super moist and compliment the sourness of the lemon too.
To make these Lemon Puppy Seed Muffins, you will need (scroll down to recipe card below for all quantities):
- Eggs: at room temperature
- Caster Sugar: or fine white sugar
- Canola Oil: or your choice of unflavoured cooking oil
- Lemon: both zest and juice
- Greek Yogurt: unsweetened - or a Natural Yogurt
- Flour: Plain / All-Purpose
- Baking Powder + Baking Soda
- Poppy Seeds
If you do not have Greek Yogurt, you can replace it with any Natural Yogurt (unsweetened and unflavoured) or Sour Cream.
I like to use A LOT of Poppy Seeds because I love the crunch and light bitterness it brings to the muffins, but feel free to adjust the quantity to your liking.
More Lemon Puppy Seeds Recipes:
- Lemon and Poppy Seed Loaf Cake
- Glazed Lemon Poppy Seed Cookies from Mom On Timeout
- Lemon Poppy Seed Scones from One Dish Kitchen
How to make Poppy Seed Lemon Muffins from Scratch
Making these Muffins is seriously easy; all you need is one bowl and a whisk! I always recommend to weight and prepare all of your ingredients before you start making the recipe so that you do not have to stop in the middle of the recipe.
Make sure to have Juiced and Zested the Lemon before starting to make the Muffins for example.
Here is how to make homemade Lemon Poppy Seed Muffins:
- Preheat your oven on 160'C/325'F
- Zest and Juice the Lemon and Set Aside.
- In a large bowl, whisk the Eggs and Caster Sugar.
- Add all of your Wet Ingredients: Canola Oil, Lemon Juice and Zest and finally the Greek Yogurt. Whisk well until combined.
- Add your mixed Dry Ingredients to the wet ingredients: Plain Flour, Baking Powder and Baking Soda. Stir until combined. Do not over-mix the batter or your muffins will be chewy and tough!
- Lastly, stir in the Poppy Seeds
- Fill your Muffin Cases and bake for about 15 minutes or until golden and the tip of a knife comes out clean.
Make sure you used Muffin Cases/Liners to avoid the muffins sticking to the pan. I used some cute Yellow Muffin Liners to go with the Lemon theme!
To make Dairy-Free Lemon Puppy Seed Muffins, simply use a Plant-Based, Dairy-Free Natural Yogurt instead of the Greek Yogurt. The recipe is made with oil and not butter, so the yogurt is the only ingredient that would need to be substituted!
These Muffins can be kept at room temperature for up to 3 days. I do not recommend storing them in the fridge as they will harden and loose their fluffiness.
They should be kept in an air-tight container for better shelf-life. A great tip to make sure they stay moist is to add a layer of paper towel at the bottom of the container, and one at the top.
The paper towels will absorb any moisture that could come out the muffins and keep them fresh for much longer!
Muffins - just like most baked goods - taste always better when fresh. If you want to meal prep or make a large batch of muffins ahead, I recommend simply freezing them for later!
If you want to make a large batch of these muffins and keep some for later, the best option is to simply freeze them. These Muffins will last for up to 2 months in the freezer - they will still be good to eat after that but it is always better to enjoy them 'fresher'.
To freeze these muffins, make sure they are completely cool then wrap them individually in a layer of plastic wrap and aluminium foil. You can also use freezing bags or freezer-friendly containers, but make sure the muffins don't touch each other or they will stick together.
Leave to thaw at room temperature for a few hours or overnight when ready to eat.
More Muffins Recipes:
- Double Chocolate Zucchini Muffins
- Lemon Blueberry Muffins
- Vegan Carrot Cake Muffins
- Sugar Free Chocolate Chip Banana Muffins
- Apple Cinnamon Muffins with Streusel Topping
- Lemon and Raspberry Muffins
- Chocolate Peanut Butter Muffins
- Spiced Pear Muffins
- Banana Oatmeal Muffins
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Lemon and Poppy Seed Muffins
- 1/3 cup (70gr) Caster Sugar - or fine white sugar
- 3 Eggs
- 1/2 cup (120ml) Canola Oil
- 1/2 cup (120gr) Natural Greek Yogurt - unsweetened
- 1 Lemon (Juice + Zest) - about 1/4 cup - 60ml of Lemon Juice
- 1 2/3 cups (250gr) Plain / All-Purpose Flour
- 1 1/2 teasp Baking Powder
- 1/2 teasp. Baking Soda
- 1/4 cup (25gr) Poppy Seeds
- Preheat your oven on 160'C/325'F.
- Whisk the Eggs and Caster Sugar until frothy. Add the Canola Oil, then the Lemon Juice and Lemon Zest. Stir in the Greek Yogurt and whisk until combined.
- Mix the Flour with the Baking Powder and Baking Soda, and add them to the Wet Ingredients. Stir until combined.
- Mix in the Poppy Seeds (see note 1)
- Fill the Muffin Paper Case/Liners with the Batter and bake for about 15 minutes, or until golden and the tip of a knife comes out clean (see note 2)
- I like A LOT of Puppy Seeds in my Muffins, but you can obviously decrease the quantity of poppy seeds if you would prefer a lighter muffin. I recommend to use at least 2 tablespoons, and up to 1/4 of a cup (which is how much I used here)
- These muffins will be a bit delicate when they come out of the oven so I highly recommend using Muffins Liners. You may struggle to remove them from the muffin pan directly if you do not use the paper cases.