Lemon Poppyseed Muffins | #muffins #lemon #almond #poppyseed #recipes #easy

Almond Lemon Poppy Seed Muffins

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.

Course Breakfast
Cuisine American
Keyword blueberry muffins, lemon poppy seed muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 -18 regular size 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
  • 1/3 cup sliced almonds


  1. Pre-heat the oven to 375°F. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.

  2. 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. 

  3. 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.

Recipe Notes

adapted from Cooks Illustrated