This easy lemon poppy seed muffin recipe gets a healthy boost with almonds and yogurt to make a moist muffin everyone will declare the very best.
Healthy Lemon Poppy Seed Muffins
You know how there are some ingredients that you just can’t say no to when it comes to a particular food? Like, for me, the only cake that’s worth its weight in birthday candles is German Chocolate Cake. Or if I’m choosing an artisanal cheese it’s going to be a stinky, gooey, triple cream.
So when my Ali Smudge wanders through the bakery section of the grocery store, I don’t even have to wonder what request she’s about to pose. Because it’s always the same. And it’s always for a lemon poppy seed muffin.
This lemon muffin recipe originally comes from Cooks Illustrated and is one of the best, delivering a solid base for add-ins to make all of your muffin dreams come true.
These muffins bake up light and with a tasty crumb, far from the greasy, heavy versions you’ll find in the grocery store.
see more: 37 Easy Healthy Breakfast Recipes to Jumpstart Your Day
What’s in These Lemon Poppy Seed Muffins?
These muffins have all the poppy seed muffin basics, but instead of sour cream, I use yogurt to create a moist muffin crumb. I used regular whole milk yogurt in the muffin mix, but you could use low-fat or whole Greek yogurt instead.
While I love them plain, I added a little something extra to the regular poppy seed muffin. I can sometimes find them with a cream cheese drizzle frosting, but what I really love on my poppy seed muffin is toasty sliced almonds. I love the bit of crunch and depth of nutty flavor after they’ve been baked in the oven.
But topping them with sliced almonds isn’t quite enough for me so I add almond extract too.
Per usual, I couldn’t leave well enough alone so I also added a few zests of lemon to add even more tart to the yogurt in the mix.
see more: 19 Healthy Breakfasts for When You Don’t Have Time to Eat
How to Make Lemon Poppy Seed Muffins
Don’t let the slivered almonds on top fool you, these lemon poppy seed muffins are a cinch to make. Simply whisk together the dry ingredients in one bowl, then cream the butter and sugar together in another bowl.
To the butter mixture, add in the eggs, almond extract, and lemon zest. Add the yogurt and dry ingredients to the butter mixture, then stir in the poppy seeds last.
Divide the batter among 12 muffin cups and top generously with slivered almonds. Bake the lemon and almond poppy seed muffins until they’re golden on top and the centers are set.
Can I Freeze Lemon Poppy Seed Muffins?
Yes, quite easily. First let these lemon muffins cool completely and then seal them inside a freezer bag. When you’re ready to eat a frozen muffin, set it on your counter to thaw.
Do I Have to Use Almonds?
No, if you have a nut allergy or are out of slivered almonds you can omit them from the recipe. You can also use vanilla extract in place of the almond extract.
Tips for Making Lemon Poppy Seed Muffins
Give your lemon a good wash under warm tap water before zesting it to remove any lingering chemicals or bacteria on the peel. And when zesting the lemon, try not to get too much of the pith (the white stuff underneath the skin) into the zest because it’s quite bitter.
Also, I’ve only made this lemon poppy seed muffin recipe with all-purpose flour so I can’t offer advice on making these muffins gluten-free. Same goes for making them vegan.
And if you don’t have Greek yogurt on hand, you can use sour cream instead.
More Muffin Recipes to Cure Your Morning Mania
- Gwyneth’s Blueberry Muffins
- Banana Bread Muffins with Toasted Coconut
- Raspberry Almond Crumb Muffins
- Blueberry Bran Muffins
- Pumpkin Cranberry Muffins
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Almond Lemon Poppy Seed Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter melted
- 1 cup minus 1 tablespoon granulated sugar
- 2 large eggs
- 1 ½ teaspoons almond extract
- 1 tablespoon lemon zest
- 1 ½ cups plain low-fat Greek yogurt
- 2 tablespoons poppy seeds
- ⅓ cup sliced almonds
Instructions
- Pre-heat the oven to 375°F. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
- Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
- Line a 12-cup muffin tin with paper liners or spray with baking spray. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.
Notes
Nutrition
More Easy Baked Goods to Make
- Double Chocolate Zucchini Bread
- Sweet and Sticky Glazed Lemon Buns
- Chocolate Chip Banana Bread
- Pull-Apart Cinnamon Pecan Rolls
- Blueberry Oatmeal Bread
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Sounds very tasty. Just wondering what you’d suggest in order to make this recipe into a ‘Quick Bread’, if possible.
Angelina, I think it would probably translate fine into a quick bread as written, although I haven’t before. Bake for 45-55 minutes and test to see if its done, then add more time if needed.
thanks for the recipe let me try once
Enjoy!
This recipe looks very delicious. I might try it someday.
These muffins were really tasty. The combination of lemon and almond is great!
Man oh man, does this look scrumptious!
I wounder if you could use 1/2 whole wheat flour and chia seeds instead of poppy seeds?
Thanks for the great recipe!
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I have these muffins in the oven right now. Just wanted you to know in the directions it never tells you when to put in the poppy seeds.
They smell great looking forward in eating them.
Thanks for that note! I hope they turn out great for you!
Wow, these look amazing!
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My husband’s birthday is this coming Thursday and he loves Muffins I MUST make this for his birthday.
Thank you so much for this recipe. I think it will become a family favorite.
Thank you for your details . These kind of muffins are so good.
I believe that these muffins come right from heaven. Very nice looking muffins. Will give it a go right away.
Thank you for your very details recipe. These muffins are so delicious. I’ll try my best to make one kind of them.
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
The cupcakes look very sweet and cool.
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These look amazing! I’m going to give them a shot, but I just noticed you don’t mention the poppy seeds in the recipe. Did you just add them with the dry ingredients? Thanks.
I don’t know if I already commented on these, but they seriously look delicious. mmmmmmmmm, muffins
These muffins look heavenly! I could eat just them for dinner!
A stinky, creamy blue? You are my food soulmate! ;) And I completely agree with your Smudge’s choice of poppy seed. The flavor and texture are both irresistible.
OMG all these muffins look amazing. I’m not sure which one I like best I love the flavors of each one of these.
By the way I saw your premier issue of your magazine and really enjoyed it. Great job!
Thank you so much for the comment and for checking out the magazine! Happy to hear you enjoyed it.
No way! I’m guest posting tomorrow on Lemon Poppyseed Muffins. Great minds think alike. Yours look beautiful! Love the almond addition.
Two peas in a poppyseed pod we are. I’ll be over to drool over yours, I’m hoping mine will measure up :)
Wow! That photo just took my breath away, made me crave almond paste, and poppy seeds all at once. Head exploded. Now I’m hungry!
:)
I’ve been on an almond kick and cannot get enough! Glad others are thinking the same way.
I’ve read a couple of posts on lemon and poppy seed bakes recently and seeing your gorgeous photos has tipped me over the edge – I need to make some this weekend!
I think I’ll have to join you in making more of the poppyseed wonders again this weekend too. Thanks for the comment.
Look at all these muffins. Those lemon almond poppy seed sound incredible. What an awesome combination of flavors.
Thank you for the comment Russell!
A great flavor combination. Love the almonds on top.
All of these look amazing, I have made Banana Date Muffins the last two weeks! We need a break, but the Bacon Goat Cheese muffins are calling my name- I’ll put them on next weeks menu!
Savory muffins are such a great treat, your banana date sound delicious too. Thanks for the comment.
Muffin Mania at it’s best!! yum!
It’s decided, I’m making some form of lemon-poppy something this week. It’s been on my radar for a month or so but I haven’t done a thing about. Once again, your photos make me want to make whatever it is you’re making because they are just so dang perty. Seriously, girl.
You are way too kind Kelley. Can’t wait to see what poppy concoction you come up with, your recipes are always so delish.
I love baking and eating muffins. These look fabulous!
I am a muffin addict, and see these lemon almond poppyseed muffins in my very near future!! And I’m loving all of the other muffins, as well!
These muffins are gawwwwwgeous! Esp yours with the almonds. O.M.G.
I have not had enough lemon poppyseed in my life this winter. Lemon zest in quick breads is magical. Love this post, Heidi!
Thank you for the comment Kate! Lemon zest totally freshens any recipe up.
Oh yes I need a serious chocolate bomb in my mouth:)
I love muffins, we almost always have a batch on hand. I haven’t made lemon and poppyseed muffins for ages though, I must rectify that at the weekend!
Oh wow…they all look so good! The pineapple coconut ones get my attn b/c last week I made orange coconut donuts and have been on a coconut kick lately in cookies and everything else. And then maple, pumpkin, PB, strawberry…really, I love them all!