Lemon Poppy Seed Muffins are soft, cakey, sweet, and tangy. Moist on the inside, crispy on the outside. Poppy seed muffins are delicious and a great option for any occasion. And you know what? No occasion needed. Make them as a snack for your favorite Netflix show. Who cares. Enjoy!

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Ingredients:

Muffins

70 g unsalted melted butter
60 ml oil
200 g regular white sugar
30 g vanilla sugar
zest from 2 lemons
2 eggs room temp
1 tsp vanilla extract
200 g thick yogurt /coconut, fat, skyr/
juice from 2 lemons
290 g cake flour
12 g baking powder
½ tsp salt
2 ½ tbsps poppy seeds

Crumble topping

1 cup regular white sugar
½ cup oil
2 cups flour
zest from 1 lemon
juice from ½ lemon

Lemon icing

1 cup icing sugar
lemon juice from 2 lemons

I am not a big fan of muffins. I find them impossible to eat without crumbs falling on the floor. I don’t like a mess, and I am against eating the muffin with a fork and knife – an elegant way. So, I was avoiding baking muffins for months now (I swear I didn’t bake muffins for 2 years).

However, THIS RECIPE changed my very VERY aggressive opinion on muffins. I L-O-V-E THEM. They are absolutely perfect. No creamy icing that ruins your makeup (that’s something I care about). You can literally grab them on the way to uni, work, or even a picnic with friends. Just put them into a paper bag and straight into your bag. There is zero mess from these muffins.

So, am I on my muffin healing journey? Yes, I am.

Be my guest, try these muffins!

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Poppy seed muffins are the trend

Let’s be honest, I saw a few videos of lemon muffins on Tiktok. I absolutely loved how they looked and how soft they were. After a 10th video of lemon poppy seed muffins – I knew I had to try them.

What are my tricks for the lemon poppy seed muffins?

There I so many things I found out through errors and from other bakers over the years.

Thick yogurt with lemon juice – this is the must for really soft and cakey muffins with a nice tangy and sour taste. It makes them very moist as well. It must be a thick yogurt, for example: skyr, thick greek yogurt. For this recipe, I used Vemondo Coconut Yogurt. This yogurt is SO thick and you cannot taste the coconut flavor in the baked goods at all. And it’s also vegan and not pricey at all. Win, win!

Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and become a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.

Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you just need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.

Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes 👀. Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.

How to make lemon poppy seed muffins

Preheat the oven to 210°C. Prepare 15 pieces of muffin liners.

Rub lemon zest and sugars with fingers. Melt the butter and mix it with sugars and lemon zest. Mix until fully combined. You should end up with small crumbles.

Add eggs, oil, vanilla extract, and thick yogurt with lemon juice. Mix for a few minutes (2-3 minutes) but don’t over-mix.

Add flour, salt, and baking powder. Mix with an egg whisker or until the flour disappears. The batter should be very thick. Add poppy seeds.

For the crumble topping – mix oil, flour, lemon juice, and sugar in a bowl. If it’s too dry, add more oil. If it’s too moist, add flour.

Put muffin liners into every second “muffin hole” for the maximum rise. Scoop batter into muffin liners (an ice cream scoop works well for this), filling about ¾ of the way. Sprinkle crumble topping over the batter all the way to the top.

Bake for 5 minutes. Lower the temperature to 180°C and bake for additional 11 minutes or until the toothpick comes out clean.

Take the muffins out of the oven and let cool in the muffin tin for 15 minutes. Then let them out and let them cool completely.

For the lemon icing – mix the icing sugar with lemon juice. This one is tricky – you need the mixture to be thick as the American pancake mix. So if it’s too runny, add more icing sugar. If it’s too thick, add lemon juice. Drizzle some over the muffin tops.

If you decide to make these lemon poppy seed muffins, let me know on my Instagram or Tiktok. I am receiving more and more pics of your masterpieces and I absolutely love it ❤️ so please, keep going, I want to see your desserts and meals you did thanks to this blog 😍

@mykhailaeats
Chia pudding. ✨Recipe: 2 and 1/2 tablespoon of chia 200 ml almond-coconut milk 1 tablespoon of coconut yogurt (just because it’s sweeter than greek yogurt 1 scoop of vanilla protein #chiapudding #chiapuddingrecipe #kardashians
♬ Mamma Mia – ABBA