Description

These homemade lemon poppyseed muffins are moist, tangy, and bursting with fresh lemon flavor. Perfect for a quick breakfast or afternoon snack, they combine the zesty brightness of lemon with the delightful crunch of poppy seeds. Made with simple ingredients including Greek yogurt for extra tenderness, these muffins are easy to prepare and sure to please all ages.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

3/4 cup plain Greek yogurt
1/2 cup whole milk
1/2 cup vegetable oil
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk the plain Greek yogurt, whole milk, vegetable oil, eggs, fresh lemon juice, and vanilla extract together until the mixture is smooth and uniform.
Combine wet and dry: Pour the wet ingredients into the dry ingredient bowl and gently fold together with a spatula until just combined. Be careful not to overmix to keep the muffins light and tender.
Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra burst of lemon flavor, brush the warm muffins with a lemon glaze made from mixing 1/4 cup powdered sugar and 1 tablespoon fresh lemon juice.
Store muffins in an airtight container at room temperature for up to 3 days.
You can freeze these muffins for up to 2 months; thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 190mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg