Lemon Poppyseed Muffins


Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixWhen I began to brainstorm recipes for this cookbook, these muffins were one of the first to make the cut. I always like to make them when spring rolls around and we kiss those cold winter days goodbye. Their flavor is perfectly balanced between tart and sweet; there’s plenty of zing but not so much that you pucker up your lips after each bite. The addition of Greek yogurt gives them a protein punch while leaving them extra-moist inside. No need to lug out your mixer either, these muffins come together by hand in minutes!

  • Yield: 12 Muffins
  • Preparation Time: 10 Minutes
  • Total Time: 30 Minutes


  • 2½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 3 tbsp poppy seeds
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) salted butter, melted juice and zest of 3 medium lemons
  • 2 eggs
  • ½ cup (120g) non-fat or low-fat Greek yogurt (plain or vanilla flavored)
  • coarse sugar, for sprinkling
How to Make It
  1. Preheat the oven to 425°F. Spray a 12-count muffin pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
  3. In a medium bowl, whisk the melted butter, lemon juice, and lemon zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix.
  4. Spoon the thick batter into the muffin tins, filling each cup all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 10–13 minutes longer until the tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins will stay fresh in an airtight container at room temperature for up to 5 days.

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