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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