Lemon Poppy Seed Muffins
Brighten your day with these fluffy Lemon Poppy Seed Muffins! Perfect for breakfast, snacks, or dessert, they’re bursting with zesty flavor.
Servings: 12 servings
Ingredients
For the Muffins:
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup whole milk Greek yogurt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 1 batch lemon glaze optional
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with parchment paper liners.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.
- Step 3: In another bowl, beat together the Greek yogurt, eggs, granulated sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract.
- Step 4: Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together until just combined.
- Step 5: Sprinkle in the poppy seeds and gently fold them into the batter.
- Step 6: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let cool in the tin for 5 minutes before transferring to a cooling rack. Drizzle with lemon glaze if desired.
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Notes
- Ensure ingredients are at room temperature for best results.
- Avoid overmixing to keep muffins light and fluffy.
- Add blueberries or raspberries for a fruity variation.