Description
These Lemon Poppy Seed Muffins are fluffy, flavorful, and easy to make! Bursting with the bright taste of lemon and the delightful crunch of poppy seeds, they’re perfect for breakfast or a sweet afternoon treat. Simple to prepare and enjoy, these muffins are sure to become a favorite.
Ingredients
Scale
- 2 lemons, zested and juiced (divided)
- 1¼ cup granulated sugar (200g)
- ½ cup 0% plain greek yogurt (250g)
- ⅓ cup oil
- ¾ cup milk or buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups all purpose flour, fluffed (325 grams)
- 2 tablespoons poppy seeds
- ½ cup powdered sugar
- 1-2 tablespoon reserved lemon juice
Instructions
- Preheat the oven to 375℉.
- Zest and juice the lemons, reserving both the zest and juice. Set them aside.
- In a large bowl, whisk together the sugar, yogurt, oil, milk, eggs, and vanilla until smooth.
- Add the reserved lemon zest, baking powder, baking soda, and salt, then whisk until combined.
- Fold in the flour and poppy seeds using a whisk or spatula, mixing just until no flour remains.
- Stir in ¼ cup of the reserved lemon juice and let the batter rest at room temperature for 15-30 minutes.
- Lightly grease a non-stick muffin pan and fill the muffin cups to the top. Smaller muffins can be made but will need less baking time.
- Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool for 5-10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
For an extra lemony flavor, increase the amount of lemon zest used.
Allowing the batter to rest helps to create a lighter muffin texture.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg