Light & Fresh: Zesty Lemon Poppy Seed Muffins

Zesty Lemon Poppy Seed Muffins 

Spring calls for bright, fresh flavors, and these Lemon Poppy Seed Muffins are the perfect way to welcome the season! They’re moist, lightly sweet, and bursting with citrusy goodness—great for breakfast, brunch, or an afternoon treat. Plus, we’ve included a dairy-free option and delicious mix-in ideas to make them your own!

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, melted and slightly cooled (sub dairy-free option below)
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup Greek yogurt (or sour cream) (sub dairy-free option below)
• Zest of 1 lemon (about 1 tbsp)
• Juice of 1 lemon (about 3 tbsp)
• 1 tsp vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract

Dairy-Free Substitutes:

Butter Swap: Use melted coconut oil or a neutral-flavored oil (like avocado or vegetable oil).
Greek Yogurt Swap: Use an unsweetened dairy-free yogurt (such as coconut or almond yogurt) OR replace it with ½ cup unsweetened applesauce for extra moisture.

Optional Mix-Ins to Customize Your Muffins:

Lemon-Blueberry Muffins: Gently fold in 1 cup fresh or frozen blueberries for a burst of juicy sweetness.
Nutty Lemon Muffins: Stir in ½ cup chopped almonds or pecans for a crunchy texture.
Coconut Lemon Muffins: Add ½ cup shredded coconut to complement the citrusy flavors.
Honey Lemon Muffins: Swap half the sugar for ¼ cup honey for a deeper, floral sweetness.

Instructions:

Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate large bowl, whisk together the melted butter (or oil), sugar, eggs, Greek yogurt (or dairy-free alternative), lemon zest, lemon juice, and vanilla extract until smooth.
Bring It Together: Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing! If adding mix-ins, gently fold them in at this stage.
Fill & Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Glaze (Optional): Let muffins cool for 10 minutes. Whisk together powdered sugar, lemon juice, and vanilla extract to make the glaze, then drizzle over the muffins.

Baking Tip: For extra lemony flavor, brush warm muffins with a bit of lemon juice before adding the glaze!

We’d love to see your creations! Tag us @HeartoftheHomeYEG with your delicious muffins.