Delicious, perfect lemon poppyseed muffins. This easy muffin recipe makes for a quick breakfast or snack, featuring the sweet tartness of lemon paired with lots of poppyseeds. These muffins are quick to prepare and to bake – just 40 minutes from start to finish. Inspired by the poppyseed muffin recipe from Stardew Valley.
These lemon poppyseed muffins are so quick and easy to make, plus they taste absolutely delicious. These muffins can be enjoyed for breakfast or even as a light dessert. Spread a little butter or cream cheese on one of these muffins, or enjoy them just as they are with a cup of tea for the perfect midday snack.
Dairy-Free Muffins
If you want to make completely dairy-free lemon poppyseed muffins, simply use a plant-based milk instead. I’ve tried this recipe with both oat milk and soy milk with great results.
Different Flours & Gluten-Free Flour Options
If you want to use a different type of flour for muffins, I have a few suggestions.
All-Purpose or Whole Wheat: I usually bake with regular all-purpose flour, however whole wheat flour works just as well. I usually recommend using a 50/50 ratio of all-purpose to whole wheat flour.
Oat Flour: I absolutely adore oat flour. It makes any muffin or loaf cake taste better. I like to use a 50/50 mix of all-purpose flour and oat flour, since it keeps the texture consistent.
Spelt / Dinkel Flour: For spelt flour in particular, you may need to add a bit more moisture – like a mashed banana or some extra milk or yogurt. Also, bake your muffins asap once you mix the batter with spelt. Spelt flour is super absorbent and the consistency of the batter may change too much if left to rest too long. Again, I usually recommend using a 50/50 ratio of all-purpose to spelt flour.
Almond Flour & Coconut Flour: My mum uses this combo for her muffins with great results. I’d recommend using 3:1 almond:coconut flour ratio. This would mean 1 ½ cups almond flour + ½ cup coconut flour for this recipe. With coconut flour, less is more. It’s super absorbent so I would all all the almond flour, then gradually mix in the coconut flour until the batter reaches the right consistency.
Low-Sugar or No Sugar Muffins
To reduce the sugar by a ¼ cup, add a small-medium sized mashed banana to replace the other ¼ cup ( ¼ cup mashed banana + ¼ cup sugar).
You can also replace the ½ cup sugar entirely. My favourite options for this are:
½ cup mashed banana (about 2 small bananas, or 1 large banana)
OR ½ cup of applesauce
If you are still missing some sweetness, mix in some dried fruit just before baking – you can safely add about a ½ cup of dried fruit without changing this recipe’s consistency. I recommend using one of the following:
- dried blueberries
- dried cherries
- diced dried pineapple chunks
- dried currants
Poppyseed Muffins in Stardew Valley
You can make poppyseed muffins in Stardew Valley using a cookout kit or in the farmhouse kitchen. Simply combine a poppy flour with wheat flour and some sugar. The recipe can be obtained from the Queen of Sauce on the 7th day of Winter, in Year 2, so make sure to tune in that day to get the recipe!
Using low-quality ingredients will result in a more profitable recipe. You can either buy flour from Pierre’s or make your own if you have Robin build you a mill and you grow some wheat every year.
Stardew Valley Poppyseed Muffin: Poppy + Wheat Flour + Sugar
You can also sometimes receive a poppyseed muffin as a gift at the Feast of the Winter Star, from Krobus if he’s your roommate, or from the travelling cart in Cindersnap forest.
Leah and Penny both love receiving poppyseed muffins as gifts, so keep that in mind. Most villagers like poppyseed muffins, although Willy, Leo and Krobus hate them, of course.
You can also use a poppyseed muffin in combination with some cloth on Emily’s sewing machine to make a white polkadot shirt. That’s just dotty! (sorry, I can’t help myself)
Lemon Poppyseed Muffins
This recipe makes approximately 12-15 muffins and is ready in just 45 minutes.
Ingredients
Wet Ingredients
- ¼ cup oil or soft butter
- ½ cup sugar or honey
- 1 tsp vanilla extract
- 2 tsp lemon zest
- ½ cup lemon juice
- ¾ cup milk
- 2 eggs, beaten
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3 tbsp poppyseeds
Tools
- measuring cups
- measuring spoons
- zester
- hand juicer
- large mixing bowl
- small mixing bowl
- spatula or mixing spoon
- oven mitts
- muffin cups
- muffin baking tray
Instructions
- Preheat the oven to 375˚ F / 190˚C / Gas Mark 5.
- In a large mixing bowl combine the oil, sugar, vanilla, lemon zest, lemon juice, milk, and eggs.
- Add the flour, baking powder, salt, and poppyseeds. Gently mix the batter until smooth.
- Line a muffin tray with muffin liners.
- Use a spoon or ¼ measuring cup to scoop batter into the muffin cups. Each cup should be about ¾ full.
- Bake the muffins at 375˚F for 18-22 minutes, or until a cake tester or toothpick pulls out clean.
- Remove the muffins from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes, then serve and enjoy!
Baking Muffins With Milk Versus Yogurt
Did you know you can swap milk for yogurt in these muffins? Yogurt (especially Greek yogurt) will make these muffins tender and moist, while also adding some amazing tangy flavour that perfectly complements the tartness of the lemon.
Milk, on the other hand, give these muffins a lighter and fluffier texture. If you don’t want as dense of a muffin, use milk.
Milk and yogurt can be used at a 1:1 ratio of substitution for each other in muffin recipes, depending on personal preference or what you have on hand – same goes for the plant-based milks like soy or oat as well.
So, did you make these lemon poppyseed muffins? Let me know!
Simmering Starfruit 
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