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–+ servings
Lemon poppy seed muffins on marble table with soft natural light and fresh lemons.

Lemon Poppy Seed Muffins

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 1⅔ cup (250 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup (150 g) sugar
  • ¾ cup (180 g) Greek yogurt
  • ¼ cup (55 g) olive oil or another vegetable oil
  • ¼ cup (60 g) milk dairy or non-dairy
  • 2 tablespoons poppy seeds
  • 1 large lemon the grated zest, or 2 small lemons
  • ¼ cup (60 g) lemon juice
  • 2 teaspoons vanilla extract

  • Prep the Batter: Preheat the oven to 350°F (180°C). Grease or line a 12-cup muffin tin.
    In a large bowl, whisk 1 large egg, ¾ cup sugar, ¾ cup Greek yogurt, ¼ cup olive oil, ¼ cup milk, the zest of 1 large lemon, ¼ cup lemon juice, and 2 teaspoons vanilla extract until smooth and well combined.
    Step 1 Whisking egg yogurt and lemon mixture in bowl near window light.
  • Add the Dry Ingredients: Stir in 2 tablespoons poppy seeds then add 1⅔ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt (sift if possible).
    Stir gently with a spoon or spatula just until the batter comes together—avoid overmixing.
    Step 2 Adding flour and dry ingredients into bowl with batter on marble surface.
  • Fill the Muffin Pan: Spoon the batter evenly into the muffin cups.
    Optional: top with a sprinkle of brown sugar or slivered almonds.
    Step 3 Spoon filling muffin cups with thick batter in oiled muffin pan.
  • Bake and Cool: Bake for about 23 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
    Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.
    Step 4 Muffins baking until golden in oven tray with light rising tops.
Substitutions
  • All-purpose flour → Whole wheat flour (+2 tbsp milk) • Gluten-free flour blend
  • Baking powder → No good substitute (use fresh for best rise)
  • Baking soda → No substitute (essential for lift with lemon)
  • Salt → Reduce slightly or omit (flavor will be milder)
  • Egg → No substitute - for egg-free check our vegan lemon muffins.
  • Sugar → White sugar • Brown sugar • Coconut sugar • +¼ cup for sweeter muffins
  • Greek yogurt → Skyr • Regular yogurt • Dairy-free yogurt
  • Olive oil → Any neutral oil (e.g., avocado, sunflower, canola)
  • Milk → Dairy milk • Almond milk • Oat milk • Any plant-based milk
  • Lemon zest & juice → Fresh lemon only (no real substitute for best flavor)
  • Vanilla extract → Omit • Almond extract (for a different flavor note)
 
Tips
  • Don’t overmix → stir just until combined for soft muffins
  • Zest only the yellow skin: avoid the white pith, which tastes bitter
  • Use fresh lemon → zest + juice = best flavor
  • Zest first → way easier before juicing
  • Fill evenly → consistent bake + nicer look
  • Add a topping → sugar or almonds for crunch
  • Check early → ovens vary, don’t overbake, check at 20 mins
  • Cool in pan → 10 min helps them set
  • Store smart → airtight container, 3 days (or fridge for longer)
  • Freeze it → thaw or warm before serving
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