Description
Delightful Lemon Poppy Seed Muffins with Yogurt that are zesty, fluffy, and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup Greek yogurt (240 g)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup lemon juice (60 ml)
- 2 tablespoons poppy seeds
- 3/4 cup sugar (150 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter (115 g), melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, and poppy seeds until well combined.
- In another bowl, whisk together the Greek yogurt, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and gently fold the mixtures together until just combined. Spoon the batter into a lined muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- For gluten-free muffins, use a gluten-free flour blend.
- Replace granulated sugar with coconut sugar for a healthier option.
- Use dairy-free yogurt to make this recipe vegan.
- Add blueberries or cranberries for a fruity twist!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Lemon Poppy Seed Muffins, Yogurt Muffins, Breakfast Muffins, Easy Muffin Recipe