Lemon Poppy Seed Muffins



I love lemon poppy seed muffins, as does my daughter, resulting in this morning’s breakfast. The Joy of Cooking has a fabulous recipe, I like to use the yogurt version instead of milk.

Baker’s note:It’s important to temper your eggs and yogurt (or milk) when baking. Why? When using the muffin method, you are adding melted butter. If you add a warm thing to a cold thing, the warm thing is no longer warm. In the case of your melted butter what was a solid became a liquid and will become a solid once more when cooled, resulting in butter lumps. It can also result in a cooked egg if your butter is too hot so be wary of that as well. In this case tempering your egg simply mean leaving it on the counter for about 30 minutes before you use it. I sometimes pull mine out before I go to bed if I know I’m using it for breakfast. 

Lemon Poppy Seed Muffins, from The Joy of Cooking, 1997


  • 2 c ap flour
  • 1T baking powder
  • 1/2 tsp salt 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 c plain full fat yogurt
  • 2/3 c sugar
  • 8 T butter
  • 1 tsp vanilla


  1. preheat oven to 400 degrees F
  2. melt butter, set aside to cool
  3. prepare your muffin tins–use paper liners or coat with butter then sprinkle with sugar to create a non-stick surface
  4. combine dry ingredients–whisk well to make sure everything is incorporated
  5. combine wet ingredients–add butter last and pour in slowly, alternately you can add a small amount of the other liquid to the egg to get both to the same temperature
  6. combine wet and dry ingredients–do not over mix, batter should not be smooth (you will get hockey pucks instead of fluffy muffins if this happens)
  7. baking time depends on the size of your muffins, minis take about 12 minutes, larger muffins can take up to 25
  8. remove from oven, allow to cool in the pan for about 15 minutes, remove from tins and allow to cool 15 more minutes before devouring

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