This is a super easy variation from the classic Amish Friendship Bread recipe, and yields a muffin with a moist, tender crumb. The oils from the lemon zest are infused in the sugar topping, which gives these Amish Friendship Bread muffins an extra lemon-y boost.
Poppy seeds can go rancid quickly so they’re best stored in your refrigerator or freezer. If you’re wanting to use up your poppy seed stash, try this other Amish Friendship Bread original recipe, Cherry Poppy Seed Amish Friendship Bread Cake. It’s one of my favorites!
A few more Kitchen tips: if you prefer to use fresh lemons to lemon extract, you can replace 2 teaspoon grated lemon peel for each teaspoon of lemon extract, or 3 teaspoons fresh lemon juice for each teaspoon of lemon extract. Prefer your Lemon Poppyseed Amish Friendship Bread in slices? Use loaf pans for this recipe and you’ll end up with two loaves. Follow the same instructions and increase baking time to 50-60 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
At a Glance
- omit cinnamon
- replace vanilla instant pudding with lemon instant pudding
- replace vanilla with lemon extract
- add ¼ cup poppy seeds
Lemon Poppy Seed Amish Friendship Bread Muffins
Ingredients
- 1 cup Amish Friendship Bread starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- ½ cup sugar (plus extra as needed)
- 1-2 teaspoons lemon extract
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups flour
- 1 box lemon instant pudding
- ¼ cup poppy seeds
Sugary Lemon Zest Topping
- ½ cup sugar
- 1-2 tablespoons lemon zest (from one lemon)
Instructions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed and stir until incorporated. Set aside.
- Make the sugary lemon zest topping by mixing ½ cup sugar with the lemon zest, using your fingers to infuse the sugar with the lemon oils. Set aside.
- Grease muffin tins and dust with sugar.
- Pour the batter evenly into muffin tins. Sprinkle the tops with the sugary lemon zest topping.
- Bake for 25-30 minutes or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- ENJOY!
>> Have you tried this recipe? Share your best pic with us or leave a comment below and let us know how it worked for you!
I made this as a cake in a tube pan. It came out looking BEAUTIFUL! It was picture perfect and looked ready to give as a gift. However, it lacked flavor. I could taste the lemon, but something was missing. I think I’d like it better if it was made with butter rather than oil. I’ll try again.
Can’t wait to try this.
This is great. I added a handful of blueberries just because I had them. Also subbed 1/2 C Apple sauce for 1/2 C oil. Worked great. Forgot and used the cinnamon. It was fine but will try without next time.
I’d make this for my mom and my aunt!
Sounds wonderful! Would certainly make this for my husband and my two youngest grandsons.
These look amazing! I would like to make them for the faculty I teach teach and for my husband!
Once again, a great recipe. I used a Bundt pan and cooked it for about 50 minutes. I also drizzled a simple powdered sugar icing over it. Yum!!
I omitted the poppy seeds and it tastes delicious. Also I added extract extra lemon extract.
Thank you. I can’t wait to try this recipe