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.
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.
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
Almond Lemon Poppy Seed Muffins
- 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
- 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.
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
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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