Fluffy Lemon Poppy Seed Muffins
Brighten your day with these irresistibly fluffy lemon poppy seed muffins, a perfect balance of tangy citrus and nutty crunch! Infused with fresh lemon zest and juice, these moist and tender bakery-style treats are made even more delectable with the richness of Greek yogurt and a buttery crumb. Each bite bursts with the delicate texture of poppy seeds, adding just the right amount of crunch. Easy to prepare in just 15 minutes, these muffins are ideal for breakfast, brunch, or an afternoon pick-me-up. Whether served warm or at room temperature, they’re bound to become a family favorite. Don’t forget to store leftovers (if there are any!) for up to three days, or freeze to enjoy later. Perfect for any lemon lover, these muffins are a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons poppy seeds
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup plain Greek yogurt
- 0.25 cup whole milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
In a medium mixing bowl, whisk the melted butter, Greek yogurt, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth and well-combined.
Gradually pour the wet ingredients into the dry ingredients, gently stirring with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter will be thick.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire cooling rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
