Lemon Poppy Seed Yogurt Muffins with Raspberry Jam Center

Why You’ll Love This Recipe

• Bright lemon flavor and crunchy poppy seeds in every bite.
• Greek yogurt keeps the crumb extra moist and tender.
• Surprise raspberry jam center for a pop of tart-sweet fruit.
• Coarse sugar bakes into a fragrant, bakery-style crunch.

Grocery List

• Produce: 2 lemons
• Dairy: Whole-milk Greek yogurt, milk, eggs, unsalted butter
• Pantry: All-purpose flour, granulated sugar, coarse sugar (turbinado/demerara), baking powder, baking soda, fine salt, poppy seeds, neutral oil, vanilla extract, raspberry jam

Full Ingredients

For the muffins

• 2 cups (240 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• Finely grated zest of 2 lemons (about 2 tbsp)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1–2 tbsp poppy seeds (about 1.5 tbsp for balance)
• 2 large eggs, at room temperature
• 3/4 cup (180 g) whole-milk Greek yogurt
• 1/4 cup (60 ml) milk (2% or whole)
• 2 tbsp (30 ml) freshly squeezed lemon juice
• 2 tsp vanilla extract
• 1/4 cup (57 g) unsalted butter, melted and slightly cooled
• 1/4 cup (60 ml) neutral oil (canola or grapeseed)

For the filling and topping

• 1/2 cup (150 g) raspberry jam, preferably thick/seedless
• 2–3 tbsp coarse sugar (turbinado or demerara)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 375°F (190°C) with a rack in the center. Line a 12-cup muffin tin with paper liners or lightly grease the cups. This temperature encourages a quick rise and golden tops without drying the crumb.

Step 2: Make lemon sugar

In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it smells intensely citrusy and the sugar looks slightly damp. This releases the lemon oils and boosts flavor throughout the muffins.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. This ensures the leaveners and seeds distribute evenly.

Step 4: Whisk the wet ingredients

To the lemon sugar, add the eggs and whisk until slightly thickened and pale, about 30 seconds. Whisk in the Greek yogurt, milk, lemon juice, and vanilla until smooth. Finally, whisk in the melted butter and oil until the mixture is fully emulsified.

Step 5: Combine into a batter

Add the dry mixture to the wet mixture. Using a spatula, fold gently just until no dry streaks remain. A few small lumps are fine. Let the batter rest for 5 minutes; this hydrates the flour and poppy seeds for a softer crumb and taller domes.

Step 6: Fill with jam and top with sugar

Spoon a heaping tablespoon of batter into each muffin cup (about halfway full). Use the back of the spoon to make a small divot. Add 1 rounded teaspoon of raspberry jam to the center of each cup, keeping it away from the sides. Cover with more batter until cups are 3/4 to just full, then sprinkle each muffin generously with coarse sugar.

Step 7: Bake and cool

Bake 16–19 minutes until the tops are golden and spring back to the touch. A toothpick inserted into the muffin (avoid the jam pocket) should come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Pro Tips

• Use thick jam or chill small jam dollops on parchment for 20–30 minutes so they stay centered and do not sink.
• Room-temperature eggs and yogurt help the batter emulsify for a tender crumb.
• Measure flour accurately (ideally 240 g by weight). If using cups, spoon and level—do not pack.
• Do not overmix; overmixing makes muffins tough. Stop folding as soon as you no longer see dry flour.
• For extra lemon pop, add a few drops of lemon extract or an extra teaspoon of zest.

Variations

• Lemon–blackberry or lemon–strawberry: Swap raspberry jam for your favorite berry jam.
• Lemon–almond: Add 1/4 tsp almond extract to the batter and top with sliced almonds before baking.
• Light lemon glaze: Whisk 1/2 cup (60 g) powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled muffins (skip coarse sugar or use lightly).

Storage & Make-Ahead

Store muffins airtight at room temperature for up to 2 days. For longer storage, freeze individually wrapped muffins for up to 2 months; thaw at room temperature or warm at 300°F (150°C) for 8–10 minutes. Batter can be portioned into liners and frozen (without jam); bake from frozen, adding 2–3 minutes and filling with jam just before baking is not recommended—assemble with jam when ready to bake.

Nutrition (per serving)

Approximate per muffin: 260 calories; 11 g fat; 32 g carbohydrates; 15 g sugars; 5 g protein; 0.7 g fiber; 220 mg sodium.