Best Ever Lemon Poppyseed Muffins

Best Lemon Poppyseed Muffins

I am a huge fan of muffins. So are my kids. I’ve even been know to bake kugel in muffin tins, tell them it’s muffins, and watch them go to town. Baked in a 9×11 pyrex, that same kugel would be scoffed at.

But muffins are more than just good marketing. They are a quick and easy way to share a little baked love with yourself – and your family.

I myself enjoy a healthy whole wheat carrot muffin, a tangy apple muffin and of course, a good old fashioned blueberry muffin (especially with streusel topping).

But my all-time favorite muffin indulgence is this little-bit sweet, little-bit tart lemon poppyseed muffin I’m sharing today. It’s perfect for a Sunday brunch or a Shabbat morning treat. Although who am I kidding? I’d eat this lemony goodness anytime. And I’m sure you’ll feel the same after you try it.

By the way, for my Israeli readers: I’ve been making this muffin recipe for five years now and it’s one of the only baked goods in my repertoire that seems to work equally as well in Israel as it does in chutz l’aretz (what is it about the flour that’s so different?!).

Now it’s your turn: Are you a muffin baker? Share your favorite muffin (or quick bread) recipe in the comments section. 


  1. Yay muffins. These are super-healthy AND super-yummy. The bf was astonished at how good they were!

    Oatmeal Blueberry Muffins
    1 1/4 cups whole wheat flour (white whole wheat will make them lighter, traditional whole wheat will be denser)
    1 1/4 cups oats (quick-cooking is fine)
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 tsp cinnamon
    1 cup unsweetened applesauce
    3/4 cup yogurt (I used fat-free plain, I bet vanilla would be great)
    1/2 cup firmly packed brown sugar
    2 tbsp canola/vegetable oil
    1 large egg, lightly beaten (or 1/4 c eggbeaters)
    1 t vanilla
    1.5 cup blueberries (fresh or frozen)

    Preheat oven to 375 degrees.

    Spray or line a 12 cup muffin tin.

    In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, sugar, oil, egg, and vanilla. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 3/4 full.

    Bake for 16-20 minutes.

  2. Just linked up my Whole Wheat Blueberry Banana Nut Muffins. Now you kinda have me obsessed with baking a basket full of muffins for Shabbos.

  3. can you please share your tangy apple muffin recipe? sounds good 🙂

  4. These look wonderful. I have admired several Lemon Poppy recipes but have never tried one. Bookmarking this to try soon. Thanks for sharing.

  5. I have made these two times! I use 3/4 cup butter and one tub of sour cream with zest and juice from two lemons!!! So light and lemony!!!!

  6. This dough was really thick and nearly burnt out my mixer – the dough was climbing up my blades and the machine was struggling to mix it
    Turned out really well, but too thick

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