Lemon Poppy Seed Muffins


  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoon cream of tartar
  • 10 tablespoons salted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (about 3 lemons)
  • Juice from zested lemons
    • If using a juicer, from 1 lemon. If squeezing by hand, use all 3
  • 1 1/2 cups plain low-fat Greek yogurt
  • 2 tablespoons poppy seeds


  • Preheat oven to 375
  • Mix the flour, baking soda, cream of tartar, salt, and poppy seeds in bowl and set aside.
  • Mix butter, eggs, sugar, vanilla extract, lemon juice, and lemon zest in separate bowl. Mix very well.
  • Add greek yogurt to wet ingredients, and mix well
  • Add wet-ingredients mixture to dry ingredients. Combine, but don't over-mix. Just get all of the dry mixture moistened, but don't over-beat.
  • Fill paper-lined jumbo muffin tin with batter. Using a 1.5-tbsp cookie scooper, add 3-4 scoops to each muffin. Use a spatula to gently flatten mixture into each tin, then garnish generously with poppy seeds.
  • Bake on middle rack for 25-30 minutes, until tops are golden-brown.