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
These Lemon Poppy Seed Amish Friendship Bread Muffins are great mid-morning snacks for busy people on the go.
- ½ cup sugar
- 1-2 tablespoons lemon zest (from one lemon)
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.
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