Lemon Poppyseed Bread/Muffins

Teresa Jacobson


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 Double Chocolate Zucchini Bread, Cranberry Orange, and Eggnog Bread for which I have also listed the recipes here on JAP.


★★★★★ 1 vote

3 mini loaves
20 Min
35 Min


  • 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 large
  • 1-2 Tbsp
    fresh lemon juice
  • 1/8 c

  • 1/4-1/2 c
    powdered sugar
  • 1/2-1 tsp
    lemon juice
  • ·

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
    Combine powdered sugar and lemon juice. Stir in enough milk to get desired drizzle consistency. Drizzle over hot loaves.

Printable Recipe Card

About Lemon Poppyseed Bread/Muffins

Course/Dish: Muffins Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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