Lemon Poppyseed Muffins
These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!
Servings: 12 Muffins
Equipment
- Muffin Tin
Ingredients
- ¾ cup sugar
- zest 2 lemons
- 8 tbsp unsalted butter melted and cooled
- 2 large eggs
- ½ cup greek yogurt
- 1 tsp vanilla extract
- ¼ cup milk
- ¼ cup fresh lemon juice
- 2 cups all purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tbsp poppyseeds
Instructions
- Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
- In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.
- In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.
- Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.
- Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about 3/4 full.
- Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don't open the oven door.
- When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.
Notes
Originally posted April 29, 2020
Updated February 15, 2023
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
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