Lemon Poppy Seed Muffins Recipe
These Lemon Poppy Seed Muffins are moist, flavorful, and perfect for breakfast or a tasty snack. Bursting with fresh lemon zest and juice, combined with the subtle crunch of poppy seeds, these muffins strike a delightful balance between tangy and sweet. Made with Greek yogurt and olive oil, they offer a tender crumb without being overly heavy, and they come together quickly for a 33-minute total bake time.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 large egg
- ¾ cup sugar
- ¾ cup Greek yogurt
- ¼ cup olive oil (or another vegetable oil)
- ¼ cup milk (dairy or non-dairy)
- Zest of 1 large lemon (or 2 small lemons)
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
Dry Ingredients
- 1⅔ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Prep the Batter: Preheat your oven to 350°F (180°C) and grease or line a 12-cup muffin tin. In a large bowl, whisk together the egg, sugar, Greek yogurt, olive oil, milk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well-combined.
- Add the Dry Ingredients: Stir in the poppy seeds. Then, sift together the flour, baking powder, baking soda, and salt, and gently fold them into the wet ingredients using a spoon or spatula. Mix just until the batter comes together, taking care not to overmix to keep the muffins light and tender.
- Fill the Muffin Pan: Evenly distribute the batter into the prepared muffin cups. If desired, sprinkle a little brown sugar or slivered almonds on top for added texture and sweetness.
- Bake and Cool: Bake in the preheated oven for about 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, use plant-based Greek-style yogurt and non-dairy milk.
- Do not overmix the batter to avoid tough muffins; mix just until combined.
- Adding a sprinkle of brown sugar or slivered almonds on top before baking adds a nice crunch and sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute olive oil with another vegetable oil if desired.
Find it online: https://justsosavory.com/lemon-poppy-seed-muffins-recipe/
