Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffin with a bite taken from it.

Indulge in a burst of sunshine with these Lemon Poppy Seed Muffins! These moist muffins are bursting with lemon flavor and sprinkled with crunchy poppy seeds. Perfect for breakfast or a snack, these muffins are the perfect addition to your day.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 282kcal

Author Deborah Harroun

Ingredients

1 cup plain Greek yogurt
1 cup sugar
1/2 cup vegetable oil or another neutral oil
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds

Instructions

Preheat the oven to 425ºF. Line 12 muffin cups with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together the yogurt, sugar, and oil. Add the eggs, lemon zest, lemon juice, and almond extract. Whisk to combine.
1 cup plain Greek yogurt, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon almond extract
Add the flour, baking powder, salt, and poppy seeds. Stir just until combined.
2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons poppy seeds
Divide the batter evenly between the prepared muffin cups. (They will be mostly full.)
Place the muffin tin in the oven and turn the heat down to 350ºF. Bake 20-22 minutes, or until a tester inserted in the middle comes out clean.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition