Cherry Lemon Poppy Seed Muffins

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Bright lemon, juicy cherries, and crunchy poppy seeds all in one fluffy muffin.

Hey hey!

If you love a muffin that’s not too sweet, a little tart, and full of texture, then Cherry Lemon Poppy Seed Muffins are for you. These are soft and tender with a bright lemon flavor, pops of juicy fresh cherries, and those little crunchy poppy seeds that make every bite fun. They’re bakery-worthy but super simple to whip up at home.

🍋 Servings & Time

Servings: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: About 35 minutes

❤️ Why I Love This Recipe

I first made these when I had leftover cherries from a cobbler and lemons from a vinaigrette I didn’t finish. Total experiment — and wow, it worked. Bright, not too sweet, and the cherries burst with juice inside every muffin.

Light and lemony, but not overpowering
Fresh cherries keep it moist
Poppy seeds add crunch and texture
Freezer-friendly and portable
Perfect for breakfast or snacking

🔬 Why This Recipe Works (Quick Science)

Baking powder and baking soda give lift for a fluffy crumb
Greek yogurt adds moisture and protein
Chopped cherries are tossed in flour so they don’t all sink
Lemon zest releases oils that pack big flavor into the batter

🧠 Meal Plan Ideas

Make a batch and freeze for grab-and-go breakfasts
Pack one with fruit and coffee for a light lunch
Slice and toast with butter as a snack
Pair with eggs or yogurt for a full breakfast

⚠️ Common Mistakes to Avoid

Skipping the lemon zest – it adds all the lemon flavor
Using too many cherries – can make the muffins soggy
Overmixing the batter – leads to dense muffins
Filling muffin cups too high – they’ll spill over

🍽 What You’ll Need

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, melted and cooled
⅔ cup granulated sugar
2 large eggs
½ cup Greek yogurt (plain or vanilla)
¼ cup milk
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract

Add-ins:

1 cup fresh cherries, pitted and chopped
1 tablespoon flour (for tossing cherries)

🧰 Tools You’ll Need

Muffin tin
Paper muffin liners (optional)
Mixing bowls
Whisk and spatula
Measuring cups and spoons
Ice cream scoop or spoon for batter

🔁 Substitutions & Variations

Cherries: Swap for blueberries, raspberries, or diced strawberries
Greek yogurt: Use sour cream or plain yogurt
Poppy seeds: Try chia seeds for a twist
Add-ins: White chocolate chips or slivered almonds

⏳ Make-Ahead Tips

Muffins freeze great — just wrap individually and freeze up to 2 months
Store in an airtight container at room temp for 2–3 days
Reheat in the microwave for 10–15 seconds to soften

👣 Step-by-Step Instructions

Step 1: Mix dry ingredients

In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

flour, poppy seeds, baking powder, baking soda, and salt being whisked together in a large glass mixing bowl, fine dry texture with specks of seeds

Step 2: Toss cherries in flour

In a small bowl, toss the chopped cherries with 1 tablespoon of flour. Set aside.

chopped fresh cherries lightly coated in flour in a small bowl, red fruit glistening with white dusting

Step 3: Mix wet ingredient

In a medium bowl, whisk together melted butter, sugar, eggs, Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until smooth.

wet muffin ingredients being whisked together in a medium bowl: melted butter, eggs, Greek yogurt, milk, lemon zest, lemon juice, and vanilla forming a smooth pale yellow mixture

Step 4: Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.

wet muffin batter being gently stirred into dry ingredients with a spatula, forming a thick, slightly lumpy batter with specks of poppy seed

Step 5: Fold in cherries

Fold the floured cherries into the batter using a spatula until evenly distributed.

floured chopped cherries being folded into lemon poppy seed muffin batter with a spatula, red fruit mixing through pale yellow batter

Step 6: Fill muffin tin

Spoon the batter evenly into a lined muffin tin, filling each about ¾ full.

emon cherry muffin batter being scooped into a white-lined muffin tin with a scoop, batter dotted with cherries and poppy seeds,

Step 7: Bake

Bake at 375°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

golden lemon cherry poppy seed muffins rising and browning slightly in the oven inside a white muffin tin, red cherry bits peeking through

Step 8: Cool and serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

baked cherry lemon poppy seed muffins cooling on a wire rack, golden tops with visible cherry pieces and flecks of poppy seeds, one muffin split in half to show inside texture

🧊 Leftovers & Storage Tips

Store at room temp in a container for 2–3 days
Freeze in a zip bag or wrapped individually up to 2 months
Reheat for 10–15 seconds in microwave to refresh texture

🔢 Exact Macros (Per muffin, based on 12)

Calories: 215
Protein: 4g
Fat: 10g
Carbs: 27g
Fiber: 1g
Sugar: 13g

🍽 What to Serve With

Coffee, tea, or a latte
Greek yogurt and fresh fruit
A drizzle of honey or lemon glaze
Scrambled eggs for a full breakfast

❓ FAQ

Can I use frozen cherries?
Yes! Just thaw and drain well so they don’t add too much moisture.

Can I skip the poppy seeds?
Totally. They add texture but aren’t essential to the flavor.

Can I use bottled lemon juice?
Fresh is better for flavor, but bottled works in a pinch.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend — just don’t overmix.

Bright, Tart, and So Good ✨

These Cherry Lemon Poppy Seed Muffins are bright, juicy, and full of flavor. Perfect for breakfast, snack time, or when you want something that feels fresh and baked with love. Try them and let me know how they turned out — or what fun twist you added! 💬🧁🍒