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)
- 1/2 cup vegetable oil
- 1 cup white sugar
- 2 teaspoons lemon extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup whole milk (or dairy-free alternative)
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
For the Glaze (optional):
- 1/4 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 2/3 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
