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Lemon Poppy Seed Muffins
Olivia

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are incredibly moist and tender, featuring a bright citrus flavor from fresh lemon zest and juice, complemented by the delightful crunch of poppy seeds. Perfect for breakfast or as a snack, they are easy to make and adaptable for various dietary needs.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 tablespoons Poppy Seeds
  • 1 cup Greek Yogurt (Plain)
  • 2 Large Eggs
  • 1/4 cup Unsalted Butter (Melted)
  • 1/4 cup Vegetable Oil
  • 2 tablespoons Fresh Lemon Zest
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate bowl, whisk together the eggs, Greek yogurt, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Create a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  6. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use fresh lemons for the best flavor. Store muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.