The soft and delicious bakery-style Greek yogurt lemon poppy seed muffins are easy to make and have a lemon crumb topping to boost the citrus flavor. They only take about 16 minutes to bake and make for the perfect snack or sweet breakfast. The perfect treat to celebrate citrus season and add some brightness during the winter months.
Muffins are a go-to favorite snack and breakfast in our house. We have been loving my double chocolate avocado muffins lately but needed to mix things up with some citrus flavors. And these lemon poppy seed muffins were the perfect way to embrace citrus season.
This classic lemon poppy seed muffin recipe has added moisture and protein from the Greek yogurt and lemon crumble topping that gives these muffins a boost in flavor and texture.
What makes these muffins bakery-style?
So, what makes these muffins “bakery-style”? These muffins have beautiful dome, retain moisture (thanks to the Greek yogurt!), and are soft and fluffy. This is achieved not only through the ingredients used, but the baking technique! Do not worry, no fancy tools or equipment required! All you will need to do is bake the muffins for 5 minutes at 400 degrees, then reduce the heat to 350 degrees for the remaining bake time. This activates the leavening agents quickly and helps create a beautiful bakery-style muffin top!
Why you will love these bakery-style Greek yogurt lemon poppy seed muffins
Easy: These muffins come together quickly and only take about 16 minutes to bake in the oven!
Real Lemon: Real lemon zest and juice give these muffins the bright citrus flavor. No artificial flavors are used in this lemon poppy seed muffin recipe.
Soft and fluffy: These poppy seed muffins are soft and fluffy, making them the perfect muffin!
What you will need to make these lemon poppy seed muffins
All-Purpose Flour: No fancy flour required to make these bakery-style muffins!
Sugar: Granulated sugar adds the perfect touch of sweetness. They are not over the top sugary, just enough to make them irresistible.
Poppy Seeds: Poppy seeds add texture and flavor that complement the lemon in these muffins. You can find poppy seeds typically in the baking aisle at the grocery store with the herbs and spices.
Baking Powder & Baking Soda: The leavening agents used to help make these muffins tall.
Salt: Enhances the flavors.
Greek Yogurt: You will need a plain Greek yogurt to add moisture to these muffins. I used 2 percent for my muffins, but you can use any percentage you wish. If needed, you can swap the Greek yogurt for sour cream.
Neutral Oil: Oil keeps helps with the moisture in the muffins. You will want to use a neutral oil, such as avocado, canola or vegetable oil.
Milk: Adds moisture to the batter. You can use any percentage of milk you wish or swap it out for a plant-based milk.
Vanilla Extract: Adds a subtle vanilla flavor to the muffins.
Lemon Zest and Lemon Juice: The oils in the lemon zest plus fresh lemon juice give these soft bakery-style muffins that bright citrus flavor.
Eggs: Provides structure and texture for the muffins.
Lemon Crumb Topping: The crumb topping that goes on the top of the muffins is made up of all-purpose flour, granulated sugar, brown sugar, lemon zest and butter.
Tips and tricks when making these lemon muffins
- Be sure not to over mix the batter after adding the dry ingredients into the wet. You will want to mix until just combined. Over stirring can cause the muffins to become denser.
- Over baking these poppy seed lemon muffins will cause them to be dry, so be sure to watch the bake time carefully. Due to external factors, there is no one set bake time that will work for everyone. So, start low and check on the muffins. They are done when a toothpick come out clean when pierced in the middle of the muffin.
- You can store the muffins at room temperature for up to 3 days in an airtight container.
If you give these bakery-style Greek yogurt lemon poppy seed muffins a try, be sure to let me know your thoughts in the comments below. I appreciate your feedback.
And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these Greek yogurt lemon muffins as much as my family does!
Bakery-Style Greek Yogurt Lemon Poppy Seed Muffins
Ingredients
- 3/4 C. Greek yogurt
- 1/2 C. Oil Canola or Avocado work well
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract.
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 Tbsp. Baking powder
- 1/2 tsp. Baking soda
- 1 Tbsp. Lemon Juice
- 1 lemon zest and juice
- 1 Tbsp. Poppy Seeds
Lemon crumb topping:
- 1/3 C. All-Purpose Flour
- 3 Tbsp. sugar
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Lemon zest
- 3 Tbsp. Butter cold and cut into small pieces
Instructions
- Preheat oven to 400 degrees F. Combine the flour, poppy seeds, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, oil, Greek yogurt, milk, sugar, lemon zest, lemon juice and vanilla extract. Whisk or beat together until smooth. Stir in the dry ingredients and mix until just combined.
- To make the lemon crumb topping, combine the sugar, flour, brown sugar, lemon zest. Mix together. Add the butter and cut into the flour mixture using a pastry cutter, or fork, until it resembles course sand.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the lemon crumb topping. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 10-13 minutes more or until the batter is set. Let cool and enjoy!
