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Lemon Poppy-Seed Muffins

Recipe photo courtesy of Mike Krautter

Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.

Total Time Prep Yield



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How would you rate this recipe?
  • instajennamint
    27 SEP, 2018
    Less poppys Seeds, more almond milk, and less salt.
  • sandymatsinger
    16 AUG, 2018
    The only adjustment I made was the 1 1/2 tablespoons of poppyseed . ALL a sudden the batter seizegd up. Could barely move it so I added 1/4 cup of almond milk to be able to have a batter. Presently baking smells wonderful.
  • abygailhabelt
    9 JUL, 2018
    I enjoyed this recipe! However, I only used 1 and 1/2 tbsp of poppy seeds instead of 3. I think 3 is way too much and will overpower the muffin. Also, I like to put in the lemon zest and sugar first and use my hands to rub the zest into the sugar to help release more flavor, then add the other wet ingredients. But, to each his own!
  • Carole2657226
    24 JUN, 2018
    I HATED this recipe. Too strong on the lemon, not enough sugar. Wasted a LOT of poppy seeds!
  • stayathome2488567
    31 AUG, 2017
    Love the natural lemon flavor and not so sweet like some! Mine turned out dense (which is what I prefer) so no complaints here!
  • gawatsarah
    15 AUG, 2017
    I accidentally skipped the baking soda, then baked for 16 minutes at 350. These turned out so light and fluffy! They've got such a good, nautural lemon flavor. Will definitely make these again!
  • mrcashmoregmai
    26 MAR, 2017
    It would have been nice to be more specific about what a 'stick' of butter is, in retrospect. It wasn't until I put it all together that I quickly realized you meant a pound of butter. I always buy butter in individual non-salted four stick packages. We'll see if I can recover :)
    • kvanverst1
      4 APR, 2017
      A quarter pound of butter is commonly referred to as 'a stick of butter' in recipes. I'm curious, did it not seem enough?
  • MS12223437
    28 APR, 2016
    These were delicious. Will be making them again.

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