Real Recipes From Real Home Cooks ®

lemon poppyseed bread/muffins

(1 rating)
Recipe by
Teresa Jacobson
New Orleans, LA

This is my sweet niece Alyssa's favorite! She would tell you I don't bake this near enough! It's sweet and tart and so moist from the yogurt. I add a drizzle of glaze when I make loaves but omit it if I make into muffins (not sure why) but it honestly doesn't NEED the glaze at all! * Lemon Poppyseed is second from the left in photo. Also pictured, Cranberry Orange, and for which I have also listed the recipes here on JAP.

(1 rating)
yield 3 mini loaves
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For lemon poppyseed bread/muffins

  • 1 3/4 c
  • 3/4 c
  • zest of 1 lemon
  • 1 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
  • 6 oz
    lemon yogurt
  • 6 Tbsp
    melted butter, cooled
  • 1 lg
  • 1-2 Tbsp
    fresh lemon juice
  • 1/8 c
  • 1/4-1/2 c
    powdered sugar
  • 1/2-1 tsp
    lemon juice
  • milk

How To Make lemon poppyseed bread/muffins

  • 1
    Preheat oven to 400 degrees F. Coat desired pan with nonstick spray; set aside.
  • 2
    In a bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt until well blended; set aside.
  • 3
    In a separate bowl, combine yogurt, melted butter, egg, lemon juice, and poppyseeds until well blended. Add to flour mixture and stir until just blended.
  • 4
    Spoon batter into prepared pan(s) and bake. standard muffins: about 16-20 minutes jumbo muffins: about 25 minutes mini loaves: 30-35 minutes 9x5 loaf: 50-55 minutes
  • 5
    OPTIONAL GLAZE: Combine powdered sugar and lemon juice. Stir in enough milk to get desired drizzle consistency. Drizzle over hot loaves.