Poppy Seed Lemon Muffins
These poppy seed lemon muffins are packed with spring flavors and the crumbly topping combined with the tartness of the lemon makes them a delicious treat. Plus, these quick and easy muffins are great grab-and-go snack for those busy mornings.
Table of Contents
Why I Love This Recipe
I love the soft, fluffy texture and refreshing lemon flavor of these muffins. They are the perfect way to satisfy your sweet tooth. I also love how quick and easy they are to make—they’re my go-to snack for baseball practice games with the boys. These muffins are a hit with both my kids and myself!
If you love the combination of lemon and poppy seeds, then I think you’ll definitely want to check out my lemon blueberry poppy seed bread recipe. And for more lemony treats, my moist lemon cake and lemon bars are also big hits with lemon lovers.
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Key Ingredients and Substitutions
- All-Purpose Flour: This is the base of our muffin recipe, providing structure and a light, fluffy texture. We’ll also use it for the topping.
- Granulated Sugar: It sweetens the muffins and also helps to give them a golden brown color. It’s also used in the topping.
- Poppy Seeds: These tiny black seeds add a pleasing crunch and a subtle nutty flavor to the muffins.
- Lemon Extract: It infuses the muffins with a bright, citrusy flavor that pairs perfectly with the poppy seeds. You can easily customize these muffins by using different extracts. Try almond or orange extract for a different twist on the flavor.
- VegetabIe Oil: This will keep the muffins moist and add a bit of richness to the batter.
- Yogurt: It adds a tangy flavor and also helps to keep the muffins moist.
- Eggs: They act as a binder, holding the other ingredients together.
- Butter: This is going to be the base of our topping for the perfect consistency and texture.
How to Make Poppy Seed Lemon Muffins
In a large bowl, combine all the dry ingredients for the muffins. This includes the flour, sugar, baking powder, and salt. Give them a good stir to make sure they’re all mixed together.
Add the wet ingredients to the bowl of dry ingredients. This includes the milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Stir everything together, but be careful not to overmix. It’s okay if there are a few lumps left.
In another bowl, combine the ingredients for the crumble topping. Mix together the flour, sugar, and melted butter. You can use your hands to do this. You’ll know it’s ready when it’s a bit crumbly.
Using a muffin scoop, scoop the batter into a lined muffin tin. This will make sure that your muffins are all the same size and bake evenly. Once the batter is in, sprinkle a bit of the crumble topping onto each muffin. This will give them a sweet, crunchy top.
Pop your muffin tin into the preheated oven and bake at 350˚ F for 25 minutes. You’ll know they’re ready when a toothpick comes out clean. This means the inside is cooked just right. Once they’re done, cool the muffins slightly before removing them from the tin.
Lynette’s Tip
To ensure your poppy seed lemon muffins have the perfect texture, I recommend not overmixing the batter. Overmixing can lead to dense muffins. When combining the wet and dry ingredients, mix just until everything is incorporated.
Recipe FAQs
The flavor in these muffins comes from the combination of lemon extract and poppy seeds. The lemon extract gives a bright, citrusy flavor, while the poppy seeds add a subtle nutty crunch to the muffins.
If you don’t have lemon extract, you can use fresh lemon zest as a substitute. The zest of one lemon should be enough to give the muffins a hint of lemony flavor.
Yes, if you don’t have vegetable oil on hand, you can use canola oil or melted coconut oil as a substitute. Just make sure the oil is in its liquid form when you add it to the batter.
More Muffin Recipes You’ll Enjoy
Lemon Poppy Seed Muffins
Ingredients
Muffin Ingredients
- 2 Cups all-purpose flour
- 3/4 Cup granulated sugar
- 2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon extract
- 1/4 Cup vegetable oil
- 1 Cup yogurt
- 2 large eggs
Crumble Topping
- 1/2 Cup all-purpose flour
- 1/2 Cup granulated sugar
- 2 Tablespoon butter melted
Instructions
- Preheat the oven to 350˚ F. Line a muffin tin.
- In a large bowl combine the muffin ingredients of flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add in wet ingredients of lemon extract, vegetable oil, yogurt and eggs. Stir gently until just combined. Do not overmix.
- In another bowl to make the crumble topping, combine flour, sugar, and melted butter. Mix together with your hands until crumbly.
- Using a muffin scoop, scoop the batter into a lined muffin tin. Sprinkle a bit of the crumble topping onto each muffin before baking.
- Bake at 350˚ F for 25 minutes or until a toothpick comes out clean. Cool slightly before removing from the muffin tin.
Notes
Recipe Variations
- Different Flavors: You can easily customize these muffins by using different extracts. Try almond or orange extract for a different twist on the flavor.
- Glaze: For an extra touch of sweetness, you can add a simple glaze to these muffins. Just mix some powdered sugar with lemon juice and drizzle it over the cooled muffins.
- Extra Texture: If you like a bit of crunch in your muffins, add some chopped nuts to the crumble topping or even directly into the batter. This will add a nice contrast to the soft muffin.
Nutrition
I originally published this recipe in 2017. I have updated the tips and instructions to be more clear for successful baking. The recipe remains the same.
Good but not much Lemony flavor. Was hoping to some sour taste, no sour taste at all.
we enjoyed them a lot, will make some changed to get more Lemony and sour taste.
Thanks for the feedback!