Name: Fresh Milled Flour Lemon Poppyseed Muffins (Bakery Style!)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 240g freshly milled soft white wheat; 2 tbsp poppy seeds; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 3/4 cup plain Greek yogurt; 1/2 cup maple syrup or honey; 1/4 cup avocado oil; 2 large eggs; Zest of 2 lemons; 1/4 cup fresh lemon juice; 1 tsp vanilla; 1/4 cup sugar; 2 tbsp flour of choice; 1 tbsp butter

Lemon poppyseed muffins are one of those classic bakes that just feels like spring.

These lemon poppyseed muffins made with fresh milled flour have bright lemon flavor, tender crumb, and tall bakery-style tops. A little Greek yogurt adds softness and moisture, making them simple to mix and perfect for breakfast, an afternoon treat, or sharing around the table.

If you’re looking for an easy fresh milled flour muffin recipe, these come together quickly and bake up beautifully every time. 🍋

Fresh Milled Flour Lemon Poppyseed Muffins (Bakery Style!)

Recipe by The Fresh Flour TableCourse: Snacks, Brunch, Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

6 or 12

servings

Prep time

minutes

Cooking time

minutes

Ingredients

240g freshly milled soft white wheat
2 tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup plain Greek yogurt
1/2 cup maple syrup or honey
1/4 cup avocado oil
2 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice
1 tsp vanilla
Optional crumb topping
1/4 cup sugar
2 tbsp flour of choice
1 tbsp butter

Directions

Preheat oven to 425F and prepare your muffin tin. This recipe will make either 12 regular size muffins or 6 jumbo size.
Mill your flour and whisk together with poppy seeds, baking powder, baking soda, and salt.
In another bowl combine the Greek yogurt, maple syrup, oil, eggs, lemon zest, lemon juice, and vanilla. Stir.
Add dry ingredients to wet and stir until just combined. The batter should be fairly thick. If it feels stiff or too dry, add 1-2 tbsp milk. Let the batter rest 5-10 minutes so the flour hydrates.
Prepare the crumb topping while your batter rests, if desired. Stir together the flour and sugar. Add the cold butter, cut into very small cubes. Using your fingers or a fork, press and rub the butter into the sugar mixture until it forms small clumps and coarse crumbs.
For bakery style muffins, fill muffin cups almost to the top and sprinkle with the crumb topping.
Bake at 425F for 5 minutes. Then, without opening the oven, reduce the temperature to 350F an bake another 12-15 minutes until golden and a toothpick comes out clean. (The temperature shift creates those nice tall, domed tops we all love!)

Notes

To bake a lemon poppyseed loaf instead of muffins, line a loaf pan with parchment. Follow all instructions and bake at 350F for 35-45 minutes, until golden and a toothpick comes out clean.
If you prefer a Lemon Glaze instead of crumb topping, stir together 2 tbsp lemon juice with 1/2 cup powdered sugar. Drizzle over fully cooled muffins/bread, adding extra lemon zest if desired.