Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

I have always loved lemon poppy seed muffins, scones, cake, bread, you name it.  All of the recipes I found seemed complicated with so many flavorings and glazes and so forth and so on, and for a long time I never tried to bake any.  However, this recipe is super easy and the muffins have so much flavor that there is no need for a glaze.  The kids said these were the best ever, but I think they always say that.  Perfect to grab on the go, which lately that seems to be the status of our family with school, football, and all of the ranch activities that come with fall.  Bake some of these up and they are sure to please!

Lemon Poppy Seed Muffins


1 3/4 cup all purpose flour

3/4 cup sugar

zest of one lemon

1 teaspoon baking powder

1 teaspoon baking soda

4 teaspoons poppy seeds

1 egg

1 cup vanilla yogurt

6 tablespoons butter

1 tablespoon lemon juice

Cooking Directions:

Pre-heat oven to 375 degrees.  In a large mixing bowl combine all dry ingredients.  In a separate medium sized bowl combine all wet ingredients.  Gently stir wet ingredients into dry.  Spoon into greased or lined muffin tins about 3/4 full.  Bake for 17-20 minutes or until tops are lightly browned and a toothpick inserted in center comes out clean.  Remove from muffin tin and cool on a wire rack.  Serve hot or at room temperature.



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