Sweet and Tangy Lemon Desserts to Brighten Any Day

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Lemon Poppyseed Muffins

These lemon poppy seed muffins are fluffy, fragrant, and speckled with sunny flavor—perfect for spring mornings, brunch tables, or a cheerful afternoon snack. They strike a delicious balance between sweet and tangy with a light, refreshing finish. They are guaranteed to be a crowd pleaser!

Ingredients (for 12 muffins):

• 2 cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt or sour cream
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
2. In a large bowl, whisk together flour, poppy seeds, baking powder, and salt.
3. In another bowl, mix melted butter and sugar until combined. Beat in eggs, then stir in yogurt, lemon zest, lemon juice, and vanilla.
4. Fold wet ingredients into the dry, mixing just until combined—don’t overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18–20 min., or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
7. Let muffins cool for 5 min. in the pan, then transfer to a wire rack to cool completely before serving.