Lemon Poppyseed Muffins
These muffins are super delicious and so easy. They come together so quickly for a great make-ahead meal. You can sit and eat them after they come out of the oven, or grab-and-go for a quick and easy breakfast.
Alexis Wilmouth
Aug 21, 2024
1 min read
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup sugar
- zest of two lemons
- 1 cup whole milk greek yogurt
- 1/3 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat oven to 425F. Line a 12 cup muffin tin with liners. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Whisk in the poppyseeds and set aside.
- In a separate medium mixing bowl, add in sugar and lemon zest. Rub the zest into the sugar until it turns a pale yellow color and everything is well incorporated. Add in yogurt, milk, melted butter and lemon juice. Whisk together until well incorporated. Whisk in the eggs.
- Pour the wet mixture into the dry and whisk until just incorporated. The batter will be thick, so make sure not to over-mix.
- Divide the batter evenly among your prepared liners, filling about 3/4 the way full. Bake for about 15 minutes until the tops are golden brown and a toothpick inserted comes out mostly clean. Allow to cool for at leat 10 minutes before eating. Enjoy!
*Store in an airtight container at room temperature for up to 3 days or in the fridge for 2 weeks. Freeze for up to 3 months.