Orange Lemon Poppy Seed Muffins

My Orange Lemon Poppy Seed Muffins are a twist on the original lemon version. Soft on the inside, slight crisp on the outside. And full of flavorful citrus! 

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required! Recipe on sallysbakingaddiction.com

When life (Sunkist) hands you (ships you) a box of lemons, what do you do? Bake with them!

One of my favorite muffins in the world (besides blueberry!) are lemon poppy seed muffins. I love these springtime, citrus-infused muffins so much that I included them in my cookbook. Have you tried them yet?

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required! Recipe on sallysbakingaddiction.com

Today’s muffins are practically the same recipe, with some orange infusion and a little milk to help thin out the thick batter.

These orange lemon poppy seed muffins are buttery, moist, and bursting with lemon and orange flavors. I’ve had my fair share of bland lemon muffins, but these are a far cry from flavorless. You’ll need 2 lemons, 1 orange, and a splash of vanilla extract for an added flavor punch. Make sure you have a zester handy for the lemon and orange.

A healthy dose of poppy seeds give the muffins a slight crunch. That’s the best part about poppy seed muffins! They’re a perfect contrast to the muffin’s soft interior. I love sprinkling the tops of muffins with coarse sugar. Similar to the poppy seeds, the coarse sugar gives these muffin tops a delightful crunch.

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required! Recipe on sallysbakingaddiction.com

The muffins are baked in a very hot oven for 5 minutes. Then, keeping the muffins in the oven, lower the temperature down for the remaining time. This is my beloved “muffin dome” trick. A quick burst of very hot air allows the muffin top to rise up quickly. Then the lower temperature bakes the center.

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required! Recipe on sallysbakingaddiction.com

Warm from the oven, these orange lemon poppy seed muffins are not complete without a pat of butter melting into each and every crevice. The perfect springtime breakfast if you ask me!

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Orange Lemon Poppy Seed Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

My orange lemon poppy seed muffins are a twist on the original lemon version. Soft on the inside, slight crisp on the outside. And full of flavorful citrus! 


Ingredients

  • 2 and 1/3 cups (292g) all-purpose flour (spoon & leveled)
  • 3/4 cup (150g) granulated sugar
  • 3 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) salted butter, melted*
  • 67 Tablespoons fresh lemon juice*
  • 1 teaspoon lemon zest
  • 1/4 cup fresh orange juice (about 1 medium orange)
  • 1 teaspoon orange zest
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) non-fat or low-fat Greek or regular yogurt, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • coarse sugar, for sprinkling

Instructions

  1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Set aside.
  2. In a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
  3. In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over-mix. The batter is thick.
  4. Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425°F (218°C).  Keeping the muffins in the oven, reduce oven temperature to 375°F (190°C) and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
  5. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!

Notes

  1. Freezing Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.
  2. Butter: I have used salted and unsalted butter interchangeably in this recipe without changing the amount of added salt.
  3. Lemon: 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

Keywords: orange lemon poppy seed muffins

Poppy Seed Fact: It takes 900,000 of these tiny black polka dots to equal one pound!

Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!
Orange Lemon Poppy Seed Muffins - moist, sweet, and full of citrus flavor. No mixer required!

206 Comments

  1. Hey Sally, if I don’t have poppy seeds can I leave it out and still make these orange lemon muffins??

    1. That would be fine.

  2. Made these last night to overcome my phobia of cale making (long story involving a lose bottom tin, wet mix and a dirty oven) and they turned out great!!! Now try and keep the flour and eggs away from me!

  3. Hi what if I don’t have the yogurt? Is there another substitute or can I just omit it?

    1. Do not omit; you may use sour cream instead.

  4. This is the most amazing recipe I have ever used! The batter is so fluffy and beautiful. The muffins came out to perfection!!! I would recommend this to EVERYONE! Go try it!

  5. Made these delicious muffins together with my 3,5 year old daughter yesterday. As we only had raspberry yoghurt at home we used this instead. We made 24 little ones and decorated some of them with fancy little stars. Great and easy recipe. And ever so delicious fresh tasting muffins. Thanks:-)

  6. These are fantastic!! They were perfect for my mother’s day breakfast. Although the directions say to grease one muffin pan, I didn’t realize that I was only getting 12 muffins. (it was pretty early, and I hadn’t drank enough coffee, so that may have had something to do with it.) Moral of the story: make sure you double or triple this recipe, since they won’t be around long enough to get stale:)

  7. I’ve tried several of your muffin recipes before, and they’ve all been huge hits at my house, so I’m excited to bake these next!

    Quick question, though: you mention reduced-fat yogurt in the recipe. If I use full-fat plain yogurt instead, will it effect the consistency?

    Thanks for all the great recipes!

    1. Not at all – full fat will be just fine!

  8. Another great recipe!! These turned out perfectly, and I’m sure my family of 6 will devour these within a couple days. I drizzled a lemon glaze over the tops of mine instead of the coarse sugar. I tested one (of course) before I put the rest away, and the texture was just great–light and fluffy. Thanks again for another tasty recipe!

  9. Made a half batch today into mini muffins. Used your timing from the chocolate chip muffin recipe (which I made last week!). Had no yogurt, milk or sour cream so substituted the yogurt with the only non-butter dairy product left in the fridge – vanilla ice cream haha. Still came out wonderfully. Thank you!

  10. Hi Sally,
    Excited to make these soon! Was just wondering if these muffins freeze well like your other muffin recipes?

    Hope you enjoyed your wedding!

    1. Absolutely! 2-3 months in the freezer.

      1. I forgot to get back on & report back – but, these were delicious. I froze them & just popped them in the microwave for whenever the craving hit…. Perfect!

  11. I was wondering if I wanted to omit the orange just add more lemon to it?

    1. Hi Amber – yep, simply replace the fresh orange juice and zest with lemon juice/zest.

  12. Canadian Girl says:

    made with juice of 2 oranges and one lemon. Zest of 2 oranges and one lemon.
    Kind of gummy — tasted good. I would make these again.

  13. These muffins were amazing! One of the best I’ve ever made! Thank you for the recipe. 🙂

  14. I would suggest to reduce the flour (2 cups are enough) and to use regular yogurt instead of greek yogurt for moister muffins. They are delicious!!!

  15. Hi Sally
    My muffins turned out looking fine but had a horribly bitter aftertaste. I made these in a convection oven with 25f less temp, and I used oriental poppy(white poppy seeds) and oriental lemons, oriental orange(Indian lemons and oranges to be precise) and regular yoghurt, everything else was exactly like your recipe. I am not a novice at baking and i am SO heartbroken at these, PUHLEAAASH help Sally.
    :'(:'(

    1. Are you sure you didn’t mix up the leaveners? Adding too much baking soda is usually the culprit behind a bitter aftertaste.

      1. No, I did not, in fact I had barely a pinch of baking soda left that made up for exactly 1/4th tsp. I think it can also be the orange and lemon because Indian oranges and lemons can have a bitter-acidic taste but the juice tasted alright when I tasted it. And now I am in after-a-bad-batch-of-muffins depression.

    2. Indian lemons have a very thin skin, so you will hit the white part of the lemon very quickly while getting the zest. That might be the culprit to the bitter taste. Would suggest to not use lemon zest at all, only the Orange zest!

      1. Leisel C Caesar says:

        I agee ,I am originally from the Caribbean and the oranges are thin skin and you have to be careful with the zest as you will reach the white part quickly and it has a bitter after taste.

        I have made these muffins many times and you must be careful even in zesting citrus. Anytime I make this muffin it is in high demand from my friends at work.

  16. Can these lemon orange muffins be made without the orange juice? Or do you think the muffins would be too tart without the orange juice?

    Thanks

  17. Sorry for the same question again. Please disregard.

  18. Hi Sally! Just wondering if you could create a cookie version of this recipe. Thanks!

    1. Working on it!

  19. This is the first recipe I have cooked from your site and it was so good I will be trawling through the rest of your recipes. Everyone loved the muffins and it is amazing how the flavour is enhanced by the lemon and yoghurt.. Thank you.

  20. These are phenomenal! Just made mini ones for a baby shower and love how they turned out: moist, soft and lemony! I baked them at 425F for 3min, then turned oven down to 375F and baked 5-7 more minutes. I “accidentally” devoured 4 or 5 and 1yr old daughter had 3 before they were completely cooled. Oops, better leave some for the baby shower!

  21. Made this a few times and it was a hit, the lemon and orange was refreshing. The kitchen smell heavenly while baking, even the car taking them to work smell wonderful.

  22. Deborah Pennington says:

    Sally, I am a new fan of your blog. I am going to try these next. I wonder if you can help me figure out why my muffins sometimes fall after taking them out of the oven? Not sure what to do to correct this? thanks!

    1. Hi Deborah, it could be a few things. (1) too much batter in the cups (2) opening/closing oven too frequently interrupting the leavening (3) underbaking (4) too much OR too little leavener. I’ve never had this issue with these muffins– let me know how you like them!

  23. Hi Sally, Loved this recipe!! I am new fan of your website after making the blueberry and lemon layer cake (which is the best cake I have ever made!). I didnt have lemons, so I used limes and blood oranges instead. Changed the colour a bit, but they have turned out beautiful! Thank you so much for your lovely recipes!!

    1. Your muffins sound delicious Priya! I’ll have to try them that way sometime.

  24. I just made these, came out perfect! I didn’t have yogurt, so I used applesauce since I figured it was for the moistness factor & they are yummy!

  25. Danielle Lanteigne says:

    I’ve been wanting to bake these for a while, and I just got them out of the oven. As I told my husband, it’s like eating a lemon pie in a muffin. Simply fantastic. All I changed was the flour – mixed 50-50 kamut and white flours. I had to bake them a few minutes longer. Taste of heaven, really!

  26. Would there be a problem if I used paper cupcake liners? Recipe sounds delish and the hint for temperature change for domed tops is excellent.

    1. Paper liners is just fine.

  27. My apologies if this has already been asked, but do you happen to know how many calories per muffin?

    1. I don’t. Feel free to use an online calorie counting calculator to determine.

  28. Are there any adjustments to consider for high altitude?

  29. Thank you so much for this delicious muffin recipe!!  I used the zest from two oranges, as my supply of lemons was totally out, and it turned wonderfully orange-y!  I also tried almond flavoring in place of vanilla, which we also loved.  I agree with one of the other commenters that this is a fool-proof recipe; give it a try, you won’t be disappointed!

  30. These were really yummy thanks for sharing your recipes!
    I made mine into mini muffins, I cooked them for 13 minutes in a 170 degree C oven 🙂

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