Orange Lemon Poppy Seed Muffins

Raven Higheagle


Muffins are great for a quick easy breakfast. I love lemon poppy seed muffins. This time I made them I added orange juice and zest too. Then I glazed them with a simple lemon glaze.

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Makes 12 muffis
10 Min
15 Min


2 1/3 c
all-purpose flour
1/2 c
granulated sugar
1/4 c
light brown sugar
3 Tbsp
poppy seeds
2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
1/2 c
salted butter, melted
2 medium
lemons, juice and zest
1 large
orange, juice and zest
2 large
1/2 c
greek yogurt
1 tsp
vanilla extract
coarse sugar, for sprinkling


1Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
2In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
3In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition.
4Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.
5Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425F.
6Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean.
7Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
8Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!

About Orange Lemon Poppy Seed Muffins