Is there anything better than a soft, lemony muffin to brighten up your morning? These Meyer Lemon Poppy Seed Muffins are light, fluffy, and bursting with citrusy goodness.
The slight crunch of poppy seeds takes them to the next level. Whether you’re making them for a weekday treat, a weekend brunch, or just because you deserve something delicious, these muffins are a total crowd-pleaser.
Plus, they’re super simple to whip up. Let’s get baking!
What You’ll Need
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup plain Greek yogurt
- ½ cup freshly squeezed Meyer lemon juice (about 2-3 lemons)
- 1 tbsp Meyer lemon zest (from about 1 lemon)
- 1 tsp pure vanilla extract
For Glaze (optional but recommended):
- 1 cup powdered sugar
- 2-3 tbsp Meyer lemon juice
Pro Tips
- Room Temperature Ingredients: Bring eggs, yogurt, and butter to room temperature for a smoother batter and fluffier muffins.
- Don’t Overmix: Stir until just combined to keep the muffins tender. Overmixing = tough muffins.
- Use Fresh Lemons: Meyer lemons are sweeter and less tart than regular lemons, giving these muffins their amazing flavor.
- Glaze Game Strong: The glaze is optional but takes these muffins from “yum” to “WOW!”
- Line the Muffin Tin: Use cupcake liners or grease the pan well to make removing the muffins a breeze.
Tools You’ll Need
- Mixing bowls
- Whisk
- Microplane or zester
- Muffin tin
- Cupcake liners (optional)
- Cooling rack
Substitutions & Variations
- No Meyer Lemons? Regular lemons work too, but you may want to add a little extra sugar.
- Dairy-Free: Swap the yogurt for a non-dairy alternative like coconut yogurt.
- Add Some Flair: A handful of blueberries or raspberries pairs wonderfully with the lemon flavor.
Make Ahead Tips
You can make the batter a day ahead and store it in the fridge. Bake fresh muffins the next morning! Or bake the muffins, let them cool, and freeze them in an airtight container for up to 3 months.
Instructions
Step 1: Prep the Ingredients
Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners or grease it well. Zest and juice the Meyer lemons.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, sugar, melted butter, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
Step 4: Combine Wet & Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.
Step 5: Fill the Muffin Tin
Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
Step 6: Bake
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
Step 7: Glaze (Optional)
Whisk together the powdered sugar and Meyer lemon juice until smooth. Drizzle over the cooled muffins.
Leftovers & Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them (glazed or unglazed) for up to 3 months.
Conclusion
There’s something so special about Meyer Lemon Poppy Seed Muffins—bright, zesty, and totally irresistible. Whether it’s for breakfast, a snack, or even dessert, they’re guaranteed to bring a little sunshine to your day. Let me know how they turn out for you! Leave a comment with your thoughts or any questions. Happy baking! 😊
