Why You’ll Love This Recipe
- Moist and Fluffy: Greek yogurt makes these muffins incredibly tender and moist, ensuring every bite is soft and satisfying.
- Bursting with Lemon Flavor: Fresh lemon juice and zest combined with lemon extract make these muffins delightfully citrusy.
- Easy One-Bowl Recipe: This is a no-fuss muffin recipe that requires just one bowl for mixing—no need for any fancy equipment!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- 2 large eggs, at room temperature
- 1 cup Greek yogurt (preferably full-fat)
- ½ cup vegetable oil
- 1 cup white sugar
- 2 teaspoons lemon extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- ½ cup whole milk (or dairy-free alternative)
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
For the Glaze (optional):
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- Pinch of salt
Directions
- Preheat the Oven: Heat your oven to 350°F (175°C). Grease and line a muffin tin with paper liners or grease the tin directly.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, Greek yogurt, vegetable oil, sugar, lemon extract, lemon juice, lemon zest, and milk.
- Add Dry Ingredients: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt on top of the wet ingredients. Mix until just combined.
- Add Poppy Seeds: Gently fold the poppy seeds into the batter.
- Bake: Divide the batter evenly into the muffin tin, filling each cup about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.
- Make the Glaze (optional): Mix powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth. Drizzle over the cooled muffins.
- Serve: Enjoy the muffins fresh or store them in an airtight container for later.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cooking Time: 18-22 minutes
- Total Time: 30 minutes
Variations
- Add-ins: You can mix in chocolate chips, nuts, or dried fruits for added texture and flavor.
- Dairy-Free Option: Use a dairy-free yogurt and milk substitute to make these muffins suitable for those with dietary restrictions.
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well! Wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use low-fat yogurt instead of Greek yogurt?
Yes, you can, but Greek yogurt provides more moisture and richness, which makes for a better texture in the muffins.
2. Can I substitute the lemon extract?
If you don't have lemon extract, you can increase the amount of lemon zest or use lemon juice, but the flavor won't be as strong.
3. Can I use almond milk in this recipe?
Yes, almond milk or other plant-based milks can be used in place of whole milk.
4. Why do my muffins feel dense?
Overmixing the batter can lead to dense muffins. Mix only until the ingredients are combined.
5. How can I make these muffins fluffier?
Make sure your baking soda and baking powder are fresh, and be careful not to overmix the batter.
6. Can I add blueberries to the muffins?
Yes, blueberries are a great addition! Gently fold in about ½ cup of fresh or frozen blueberries into the batter before baking.
7. How do I prevent the muffins from sticking to the pan?
Grease the muffin tin well or line it with paper liners to prevent sticking.
8. How long do these muffins stay fresh?
These muffins are best enjoyed within 2-3 days, but they can last up to 5 days when stored properly.
9. Can I make mini muffins with this recipe?
Yes, you can! Reduce the baking time to 10-12 minutes for mini muffins.
10. Can I make the glaze ahead of time?
Yes, you can prepare the glaze in advance and store it in the fridge. Drizzle it over the muffins just before serving.
Conclusion
These Greek Yogurt Lemon Poppy Seed Muffins are a deliciously tangy and moist treat that’s perfect for any time of day. With the zesty lemon flavor and crunchy poppy seeds, each bite is a burst of freshness. Easy to make and customizable, they’re an ideal addition to your baking repertoire!
Lemon Poppy Seed Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These Greek Yogurt Lemon Poppy Seed Muffins are a light and refreshing treat, bursting with citrusy lemon flavor and a hint of nuttiness from poppy seeds. Moist and fluffy thanks to Greek yogurt, these muffins are perfect for breakfast or as a snack. Easy to make with a simple one-bowl method, they can also be topped with a sweet lemon glaze.
Ingredients
For the Muffins:
- 2 large eggs, at room temperature
- 1 cup Greek yogurt (preferably full-fat)
- ½ cup vegetable oil
- 1 cup white sugar
- 2 teaspoons lemon extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- ½ cup whole milk (or dairy-free alternative)
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
For the Glaze (optional):
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a muffin tin with paper liners or grease the tin directly.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, Greek yogurt, vegetable oil, sugar, lemon extract, lemon juice, lemon zest, and milk.
- Add Dry Ingredients: Sprinkle the flour, cornstarch, baking powder, baking soda, and salt on top of the wet ingredients. Mix until just combined.
- Add Poppy Seeds: Gently fold the poppy seeds into the batter.
- Bake: Divide the batter evenly into the muffin tin, filling each cup about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool in the tin for 5 minutes before transferring to a wire rack.
- Make the Glaze (Optional): Mix powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth.
- Glaze the Muffins (Optional): Drizzle the glaze over the cooled muffins.
Notes
- Add-ins: Chocolate chips, nuts, or dried fruit can be mixed into the batter for extra flavor.
- For a dairy-free option, use a plant-based yogurt and milk alternative.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
