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Sweet and Citrusy Lemon Poppy Muffins


Once I perfected this recipe, I made it a few weeks in a row because I could not get enough of these delicious muffins! They taste like spring with a bright, citrus flavor and they are the perfect accompaniment to coffee or tea in the afternoon. These muffins are also delicious with eggs in the morning, or as a sweet bite after dinner. I guess they are really a yummy option at any time of day! I used all purpose flour to make these muffins, but I provided a few very simple swaps below that make these muffins suitable for a gluten free or low FODMAP diet, for those who need it. I hope you love these muffins as much as we do!

Prep Time: 15 minutes

Cook Time: 25 minutes

Equipment Needed: 12-muffin tin

Ingredients (yields 12 muffins):

2 C all purpose flour*

1 C sugar

2 Tbsp brown sugar, packed

1 Tbsp baking powder

1/4 tsp salt

2 Tbsp poppy seeds

1/2 C salted butter, melted and at room temperature (1 stick)

2 eggs

3/4 C plain, Greek yogurt* (I used whole milk Greek yogurt)

1/2 C milk* (I used 2%)

2 tsp vanilla extract

2 Tbsp grated lemon zest (zest from about 2 lemons)

2 Tbsp fresh lemon juice (juice from about 1 1/2 lemons)

Nonstick cooking spray

*To make these muffins suitable for a gluten free diet:

Use a suitable, certified GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease.

*To make these muffins suitable a for a low FODMAP diet:

Use a suitable gluten free, low FODMAP flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour) and swap the Greek yogurt for a lactose-free Greek yogurt (such as Green Valley Organic) and choose a lactose-free milk.


  1. Preheat oven to 400 degrees Fahrenheit. Spray a 12-muffin tin with nonstick cooking spray and set aside.

  2. Add all dry ingredients to a large mixing bowl (flour, sugar, brown sugar, baking powder, salt, poppy seeds). Mix together with a spoon (make sure to mash the brown sugar and mix it well). Set aside.

  3. Whisk together eggs in a medium mixing bowl. Add melted butter, Greek yogurt, milk and vanilla extract. Whisk all ingredients together.

  4. Add the lemon zest and the lemon juice to the wet ingredients. Whisk together and pour wet ingredients into the large mixing bowl with the dry ingredients. Mix until ingredients are just combined - but do not overmix! Overmixing will create dense muffins.

  5. Use a spoon to transfer the batter into the muffin tin, filling each muffin to the top.

  6. Bake muffins in oven at 400 degrees Fahrenheit for about 5 minutes. Then, reduce the heat to 350 degrees Fahrenheit (keeping the muffins in the oven and the oven door closed the entire time) and bake for another 20 minutes. *Oven times may vary. A toothpick inserted should come out mostly clean. Allow muffins to cool slightly before handling them - although they are delicious when warm and fresh out of the oven (just be careful, as they will be hot)!

*These will stay fresh for about 3-5 days when stored at room temperature in an airtight container.

Nutritional Analysis Per Serving (1 serving = 1 muffin):

Calories 264 calories, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 56 mg, Carbohydrates 37 g, Fiber 1 g, Protein 6 g, Sodium 127 mg, Calcium 68 mg



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