Door County Bed and Breakfast in historic Sturgeon Bay

Black Walnut Muffin of the month

There's no better way to remember your stay with us than "baking up a batch of memories!" Check back often as recipes will be changed regularly. You can also view our archive of past recipes.

Lemon Poppy Seed Muffin

Makes approximately 6-8 mufins


2 cups flour
1 TBS poppy seeds
1/4 tsp salt                              
1/2 tsp baking soda
1 stick unsalted butter (softened)
1 cup sugar                                     
2 large eggs
2 TBS lemon zest                              
1 cup plain yogurt (preferably whole milk)
2 tsp vanilla extract

(it is a good practice to start with all ingredients at room temperature)


Preheat oven to 400 F

In a medium mixing bowl, whisk the flour with the poppy seeds, salt, and baking soda.

In a large mixing bowl beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.. Beat in the lemon zest, yogurt, and vanilla until well blended. Stir in flour mixture just until moistened. Do not over mix.

Fill greased muffin tins full. Bake for 18 - 24 minutes

Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Tip: you can make (10-12) muffins that will be small or use a large muffin tin for 6 muffins.

Lemon Poppy Seed Muffin
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