Lemon Poppyseed Muffins

I’m pretty sure I’ve said this before, but lemon and poppyseed is such a perfect combination. They just seem to go perfectly, hand in hand.

The feeling I get when I see a recipe incorporating both lemon and poppyseed is similar to the feeling I get when I see an elderly couple holding hands.

Well, maybe not quite like that. But a good feeling, either way 😛

Lemon Poppyseed Muffins

2 cups cake flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon poppyseeds
2 large eggs
1/2 cup plain yogurt
1/4 cup oil
3 tablespoons fresh lemon juice
2 1/2 teaspoons finely grated lemon zest
1 teaspoon almond extract

Heat oven to 350 degrees F. Grease or line a 12-cup muffin pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in sugar and poppyseeds until combined.
In a large mixing bowl, whisk together eggs, yogurt, oil, lemon juice, lemon zest and almond extract until combined; stir in dry ingredients until just combined.

Divide batter into muffin cups. Bake for 20-23 minutes or until golden brown around edges. Cool five minutes before removing from pan.

Source: Sugar Plum

Leave a comment


  1. Lemon Poppy Seed muffins are awesome!!!! Sometimes, I’ll leave out the poppyseeds and add blueberries. Sooooo yummy!


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