Description
Moist, citrusy, and tender, these Lemon Poppy Seed Yogurt Muffins are packed with fresh lemon flavor, protein-rich Greek yogurt, and a subtle crunch from poppy seeds. Perfect for breakfast, snacks, or brunch spreads.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- Zest and juice of 1 large lemon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or spray with cooking spray.
- Whisk flour, sugar, baking powder, salt, and poppy seeds in a large bowl. Add lemon zest.
- In another bowl, mix yogurt, oil, eggs, and lemon juice until smooth.
- Combine wet and dry ingredients, mixing until just blended.
- Fill muffin cups 3/4 full with batter.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- Optional Add-ins: blueberries, vanilla extract, coconut oil, gluten-free flour.
- Storage: Refrigerate 5 days or freeze 2 months.
- Reheat: 20 seconds in microwave or 5 minutes at 300°F in oven.
- Use mini muffin tins or add lemon glaze for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: lemon poppy seed muffins, yogurt muffins, healthy muffins