Lemon Poppy Seed Muffins
Bright, tender and cheerful, flecked with poppy seeds. Greek yogurt keeps them soft; honey and lemon do the rest.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) Greek yogurt
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 2 tbsp poppy seeds
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk yogurt, honey, eggs, melted butter, lemon zest, juice and vanilla.
Combine flour, leaveners, salt and poppy seeds; fold into wet until just mixed.
Divide between cups; bake 18–22 minutes until golden and springy.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Lemon Poppy Seed Muffins really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Lemon Poppy Seed Muffins keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Lemon Poppy Seed Muffins make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Lemon Poppy Seed Muffins
Bright, tender and cheerful, flecked with poppy seeds. Greek yogurt keeps them soft; honey and lemon do the rest.
Ingredients
- 1 cup (240 g) Greek yogurt
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 2 tbsp poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk yogurt, honey, eggs, melted butter, lemon zest, juice and vanilla.
- Combine flour, leaveners, salt and poppy seeds; fold into wet until just mixed.
- Divide between cups; bake 18–22 minutes until golden and springy.
