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
Ingredients
- 2 ⅓ cup (270 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- the zest of 2 medium lemons
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons poppy seeds
- ⅓ cup +1 ½ tablespoon (90 g) vegetable oil
- ¼ cup (60 ml) milk I used skimmed milk
- the juice of 2 lemons (5 tablespoons)
- 2 eggs
- ½ cup (120 g) Greek yogurt I used non-fat plain Greek yogurt
Instructions
- Preheat the oven to 375° F (180° C).
- 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.
- Enjoy!
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 4.9g | Fat: 9.5g | Saturated Fat: 1.2g | Cholesterol: 27mg | Sodium: 16mg | Fiber: 0.9g | Sugar: 13.5g
