Organic Lemon Poppy Seed Muffins

Organic Lemon Poppy Seed Muffins

I love lemons so much that in my last two homes, we have planted a lemon tree. Well, we were very fortunate to have a “bumper crop” of lemons this year. This was quite the surprise, since I never covered the tree when freezing temperatures hit Las Vegas! I needed to use the lemons before they spoiled, so I decided to try the lemon poppy seed muffin recipe that I had “pinned” several months ago.

I have to admit I was a little nervous about substituting buttermilk with Greek yogurt, but it came out so delicious and moist that I couldn’t have been happier. It was made with fresh lemon juice and zest, so the flavor was just perfect! The only other change I made was eliminating the ¼ teaspoon salt. I found this wonderful recipe on by Dine and Dish, September 30, 2004. I promise you that you won’t be disappointed! These lemony treats would be a hit at your next Sunday brunch!

Organic Lemon Poppy Seed Muffins

It is truly amazing that my tree has so many edible lemons and that I have so many buds that are starting to flower! I won’t be neglecting this tree anymore and it will be trimmed and fertilized organically soon!

Organic Lemon Poppy Seed Muffins

Organic Lemon Poppy Seed Muffins


  • ½ cup (1 stick) organic butter, room temperature
  • ⅔ cup organic sugar
  • 2 large organic eggs, separated
  • 1⅓ cup organic flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons poppy seeds
  • Zest of 2 lemons, grated
  • ½ cup organic Greek nonfat plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon organic vanilla


  1. Preheat oven to 350° F. Line muffin tin with baking cups.
  2. Using a large bowl, cream the butter and sugar, until fluffy with a mixer.
  3. Add one egg yolk and beat well, then add second egg yolk and beat well again.
  4. Using a separate bowl, mix together the dry ingredients, poppy seeds and lemon zest.
  5. With the mixer set at low speed, combine the dry ingredients to the creamed mixture, alternating two times with the yogurt, then lemon juice and finally, add the vanilla. Beat until just smooth.
  6. In a separate bowl, beat the egg whites until you get soft peaks. Then gently fold into the muffin batter, until combined.
  7. Spoon batter into the muffin cup, ¾ full.
  8. Bake for 25 minutes, until golden brown and inserted toothpick comes out clean in the center. Cool in muffin pan for 5 minutes. Makes 12 muffins.

Organic Lemon Poppy Seed Muffins


16 thoughts on “Organic Lemon Poppy Seed Muffins

  1. I love lemons a lot, too, and I am so jealous of your lemon tree. These muffins look so good and I am glad that you have used your lemons before they give you a suicidal scene. 😀 Thanks for taking these with you at this week’s FF! Have a lovely time. 🙂


  2. These muffins look so nice and fluffy! I tried making some cupcakes with similar ingredients a few days ago, but they flopped because the recipe called for too much liquid. You’ve inspired me to try again with your recipe. 🙂


    • Please do try it! I thought the recipe was a little more complicated than I would like, because you add the egg yolks and beaten egg whites at different times. Plus the batter was quite thick, because I used Greek yogurt, instead of buttermilk. To my surprise, I got a light and moist muffin! Thank you for your comment.

      Liked by 1 person

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