You are going to love the moist texture and zesty flavor of these lemon poppy seed muffins. They are sweet, tangy and so lemony.
I have made these muffins a few times, adjusting the ingredients until I achieved the flavor and texture I wanted.
They come together quite easily, ready in less than 30 minutes. They don’t require an electric mixer, use a wooden spoon to stir together the wet and dry ingredients just until they are combined. The batter will look lumpy with little bits of flour, it’s ok.
Rub the zest and sugar together before combining them with the other dry ingredients. This releases the oils from the zest and gives these muffins a more intense flavor. The poppy seeds add a great contrast and a nice little crunch.
Greek yogurt helps to create wonderfully soft, tender and moist muffins. You can use plain or flavored, full fat, low fat or non-fat. I used non-fat, plain.
Store the muffins in an airtight container at room temperature for up to 5 days or make a double batch and freeze the extras. When the muffins are completely cool, wrap each one tightly with cling film or aluminum foil and freeze for up to 3 months.
These lemon poppy seed muffins are probably my favorite muffins. They are not too sweet which makes them perfect for breakfast. Delish!
Lemon Poppy Seed Muffins
You are going to love the moist texture and the zesty flavor of these lemon poppy seed muffins. They are soft, sweet, tangy, and so lemony
- 270 grams (2 1/3 cups) all-purpose flour
- 150 grams (3/4 cup) granulated sugar
- the zest of 2 medium lemons
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 90 grams (1/3 cup +1 1/2 tablespoon) vegetable oil
- 60 grams (1/4 cup) milk I used skimmed milk
- the juice of 2 lemons (5 tablespoons)
- 2 eggs
- 120 grams ( 1/2 cup) Greek yogurt I used non-fat plain Greek yogurt
Preheat the oven to 180 degrees C (375 degrees F).
Grease a 12-cup muffin tin by brushing the bottoms and sides with softened butter, oil or spraying them with nonstick cooking spray. If you use paper liners, there is no need to grease.
Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into the sugar until the sugar is fragrant and pale yellow.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and poppy seeds.
In a separate bowl combine the vegetable oil, milk, lemon juice, eggs, greek yogurt and whisk together until well combined.
Add the wet ingredients to dry ingredients and stir together until just combined. Do not over-mix.
Use a large ice cream scoop and fill each cup in the muffin tin almost to the top.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool the lemon poppy seed muffins for a few minutes before serving.
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