Moist and Fluffy Lemon Poppy Seed Muffins
Brighten your mornings with these moist and fluffy Lemon Poppy Seed Muffins, a bakery-style treat that's brimming with vibrant citrus flavor and a delightful hint of crunch from poppy seeds. Made with tangy Greek yogurt, fresh lemon juice, and aromatic zest, these muffins strike the perfect balance between zestiness and sweetness. The creamy batter, enriched with melted butter and whole milk, bakes into tender, golden tops that are irresistibly soft yet sturdy enough to pair perfectly with coffee or tea. Ready in under 35 minutes, these easy-to-make muffins are a crowd-pleasing breakfast, snack, or dessert option. Whether served warm out of the oven or saved for later, this recipe promises light, airy bites that stay moist for days!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 1 tablespoon Lemon zest
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Plain Greek yogurt (or sour cream)
- 0.5 cup Whole milk
- 2 Large eggs
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
In a medium bowl, whisk together the melted butter, Greek yogurt, whole milk, eggs, lemon juice, and vanilla extract until smooth and fully combined.
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the wet and dry ingredients together with a spatula just until combined. Be careful not to overmix; it's fine if a few lumps remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire 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 |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 161.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 659 mg | 51% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 981 mg | 21% | |
*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.
