Lemon Poppyseed Muffins

Beverley Williams


You can substitute plain yogurt for the lemon if you like.


☆☆☆☆☆ 0 votes

12 muffins
15 Min
25 Min


  • 2 c
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 stick
    unsalted butter
  • 1 tsp
    lemon zest, grated
  • 2/3 c
  • 2
  • 2 Tbsp
  • 3/4 c
    lemon yogurt

How to Make Lemon Poppyseed Muffins


  1. Preheat oven to 375 degrees.
  2. Spray a 12 cup muffin tin with cooking spray.
  3. Sift the flour, baking powder and salt into a bowl. Set aside.
  4. Place the sugar, butter and lemon zest in a large bowl. Cream together with a mixer for 2 minutes.
  5. Add the eggs one at a time, beating well after each.
  6. Stir in the poppyseeds.
  7. Fold in the flour mixture a little at a time, alternating with the yogurt. Don't over mix.
  8. Spoon the batter into the prepared muffin tin, dividing evenly.
  9. Bake for 25 to 30 minutes or until golden brown and toothpick comes out clean.
  10. Let stand for 10 minutes before removing from the pan.

Printable Recipe Card

About Lemon Poppyseed Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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