meyer lemon poppy seed muffins

I once thought I was a morning person, but lately I’ve changed my mind. Perhaps I’m a mid-morning person? I don’t seem to hit my stride until after the coffee kicks in (this ecard may just be perfect for me). Because even the best mornings can be a struggle, I bring you Meyer lemon poppy seed muffins, well worth waking up for.

Meyer Lemon Poppy Seed Muffins | Tutti Dolci
Fluffy and light with a nice citrus burst, the muffins taste almost buttery (though there’s no butter used). To intensify the sweet Meyer lemon flavor, I brushed the still-warm muffins with lemon syrup before dipping the tops in lemon-sugar. Thankfully the muffins come together quickly with a couple of bowls and a whisk, so they’re manageable even pre-coffee!

Meyer Lemon Poppy Seed Muffins | Tutti Dolci

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Meyer Lemon Poppy Seed Muffins

  • Yield: 12 muffins



  • 1 1/2 cups flour
  • 2 Tbsp poppy seeds
  • 6 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp Meyer lemon zest
  • 3 Tbsp fresh Meyer lemon juice
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1/2 tsp vanilla extract

Lemon Sugar Topping

  • 1/3 cup sugar
  • 1/2 tsp Meyer lemon zest

Lemon Syrup

  • 3 Tbsp fresh Meyer lemon juice
  • 3 Tbsp sugar
  • pinch of salt


  1. Preheat oven to 400°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine Meyer lemon zest, Meyer lemon juice, buttermilk, coconut oil, egg, and vanilla in a medium bowl; add to flour mixture and stir just until combined.
  2. Fill each baking cup 3/4 full of batter and place pan in oven; immediately reduce oven temperature to 375°F and bake for 12 minutes, until muffins are golden and a toothpick inserted in the center comes with a few crumbs attached.
  3. While the muffins bake, mix sugar and Meyer lemon zest in a small bowl; rub the zest into the sugar until with your fingertips until moist and fragrant. For the lemon syrup, combine Meyer lemon juice, sugar, and salt in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.
  4. Remove muffins from pan and transfer to a wire rack; let cool 5 minutes. Brush tops of muffins with lemon syrup, then dip muffins into lemon-sugar and serve. Store leftover muffins in an airtight container at room temperature overnight, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.


  • Calories: 175
  • Carbohydrates: 28

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  1. I adore all your lemon recipes, but I have a long standing love affair with lemon poppy seed muffins, and the Meyer lemon just puts these over the top…sitting here wishing I had one, but will have to make do with pinning them instead 🙂

  2. Laura these look lovely, they’re perfectly photographed and I just want to reach into the screen and grab one of these muffins.

    You don’t really see Meyer lemons that much in the UK (to my knowledge, probably going to be proven wrong here), but am I right in thinking they are sweeter than normal lemons?

    Really enjoy your blog.

    1. Thanks Angela! Yes, Meyer lemons are sweeter than regular lemons (actually a cross between a lemon and mandarin) with a lovely aroma which makes them ideal for baking!

  3. I used to be a mega morning person, but lately, I’ve been the same way. Half a pot of coffee must be drank before anything of substance can be produced. These muffs?! Magic! Gimme dat lemon sugar!