Description
Bright, tender muffins with zesty lemon flavor and a faint crunch from poppy seeds. Perfect for a bakery-style treat at home.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 30 g (3 tbsp) poppy seeds
- 120 ml (1/2 cup) whole milk or buttermilk
- 120 g (1/2 cup) plain Greek yogurt
- 2 large eggs (about 100 g total)
- 2 tbsp (12 g) lemon zest
- 30 ml (2 tbsp) fresh lemon juice
- 120 g (1/2 cup) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 190°C (375°F) and position a rack in the center. Line a 12-cup muffin tin with paper liners.
- Mix flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl until combined.
- Combine yogurt, milk, eggs, melted butter, lemon zest, and lemon juice in a separate bowl until smooth.
- Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until almost combined.
- Divide the batter evenly among the 12 wells, filling each about 3/4 full. Bake for 18–22 minutes until golden brown.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling for 20–30 minutes.
Notes
For a deeper flavor, you can swap some granulated sugar with brown sugar. Muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 80mg