Luscious Lemon Poppyseed Muffins

Megan Myers | Stetted

Classic lemon poppyseed muffins are the perfect start to your day any time of year. Brighten up your winter day with these for breakfast!

Lemon Poppyseed Muffins Photo

Is it cold where you are? Although I live in Texas, we sure have been getting our share of chilly weather this winter. Lately all I want to do is stay in the kitchen, making vats of soup and baking cookies, bread, and muffins. There’s just something about the aroma of flour, sugar, butter, and eggs coming together in the oven to create something delicious.

Muffins are one of my favorite things to make because they’re so versatile and can be whipped up rather quickly. I’m not a fan of cold breakfasts, so it’s always nice to have a batch of muffins on hand to warm in the toaster oven or microwave and enjoy with my cup of coffee. My husband also appreciates a quick breakfast that can be eaten while he’s getting our son ready for kindergarten, and even the baby has been trying to nab tastes!

Our older son claims he doesn’t like fruit in muffins, so I’m always on the lookout for new flavor combinations to tempt him (I can’t wait for summer so I can make cherry ginger muffins), but I also dive back into traditional recipes as well. After all, everything is new to a six-year-old!

Lemon Poppyseed Muffins Picture

These Lemon Poppyseed Muffins are a classic. I don’t see poppyseed used much these days outside of bagels and muffins, although it is very popular in other cultures for cakes and pastry fillings. I updated the recipe to include Greek yogurt, and included the bright flavors of Meyer lemon. Of course, you can always use a regular lemon, but you wouldn’t go wrong to seek out those Meyers — they’re great in a number of other recipes from savory to sweet, including my Whole Grain Whole Lemon Scones.

I love that citrus is in season in the winter. Sure, it’s not really when we want to be sipping on a chilled glass of lemonade, but the bright juiciness of the fruit makes us remember that the ice will melt, the sun will return, and the plants will grow.

The next time you have an extra half hour in the morning, throw together a batch of Lemon Poppyseed Muffins. Your taste buds will thank you.

Planning brunch for friends? Consider a muffin buffet - with Lemon Poppyseed Muffins, this bran muffins recipe, and Banana Muffins with Chocolate and Sourdough, it'll be amazing!

Lemon Poppyseed Muffins Recipe

    12 Servings


  • 2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 tablespoon Poppy Seeds
  • 1 tablespoon Lemon Zest
  • 1 Egg
  • 1 cup Plain Greek Yogurt
  • 2 tablespoons Lemon Juice
  • 4 tablespoons Unsalted Butter, melted and cooled


  1. Preheat oven to 400°F and grease a muffin pan or fill with paper liners.
  2. Sift together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest in a medium bowl.
  3. In a large bowl, beat together egg, yogurt, and lemon juice. Stir in melted butter.
  4. Mix dry ingredients into wet ingredients until well combined. Batter will be thick and lumpy.
  5. Divide batter among muffin cups.
  6. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.


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Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.