{Lemon Poppyseed Muffins}

Lately I’ve had a constant hankering for lemons.  I wouldn’t blame it all on the pregnancy cravings or the hot hot heat, but probably a little of both. Since drinking lemonade all day would probably have me and baby bouncing off the walls, and I haven’t yet tried making it from scratch (but that’s next, believe me) I started with a lemony snack that would help satisfy my palate: lemon poppy seed muffins!

lemon poppyseed muffins-1c


  • 1-1/3 cups sugar
  • grated zest of 2 lemons
  • juice of 2 lemons
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups greek vanilla yogurt
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup melted butter, cooled
  • 4 tablespoons of poppy seeds


  • Preheat oven to 400 degrees F & line muffin tins with liners
  • Rub the sugar and lemon zest together with your fingers in a large bowl until the sugar is wet
  • Add flour, baking soda, baking powder & salt & whisk together
  • In a small bowl mix yogurt, eggs, vanilla extract & cooled butter together
  • Add the liquid ingredients to the dry ingredients and gently stir, but over ovemix
  • Stir in the poppy seeds then divide evenly among muffin tins

lemon poppyseed muffins-3lemon poppyseed muffins-2lemon poppyseed muffins-4

This recipe, from the cookbook “Baking: From My Home to Yours” also calls for a lemon glaze that you drizzle on top.  I opted not to make the glaze until the muffins came out of the oven, then decide they were the prefect mix of sweet and sour already, so I didn’t make the glaze.  I’d be lying if I said it didn’t sound delicious though.


  • 2 cups of sifted icing sugar
  • 4-6 tablespoons of lemon juice


  • Put the icing sugar in a bowl and add half of the lemon juice, mixing it until the sugar is moist, then continue adding the rest
  • Stir until it’s thin enough to drizzle from a spoon – then do so when the muffins are cooled

Makes 24 Muffins




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